Uploaded August 2025 | Updated September 2026, 8 hours ago
Monkfish skewers (5/6 skewers)
fish:
700g monkfish fillet
1 tbsp. garlic powder
1 tbsp. cumin powder
1 tbsp. tamari
1 tbsp. dried oregano
2 tbsp. lemon juice
3 tbsp. extra virgin olive oil
sea salt & black pepper
chimichurri:
100g parsley
1 small mild/ medium chilli
1 garlic clove
1 tsp. dried oregano
1 tbsp. red wine vinegar
½ cup extra virgin olive oil
sea salt
extras:
2 red peppers
2 green peppers
2 large red onions
flat breads
yogurt
Chop the peppers & onions into large cubes.
Place all the ‘fish’ ingredients over the cubed monkfish fillet/s.
Prepare the chimichurri by combing finely chopped parsley, minced garlic, oregano, chilli, red wine vinegar, olive oil and sea salt.
Assemble skewers placing on a mix of monkfish, peppers, and onions.
Place on a BBQ turning occasionally for 12 minutes or until thoroughly cooked.
Serve with warmed flat breads, yogurt and drizzle over the chimichurri.
Monkfish skewers (5/6 skewers)
fish:
700g monkfish fillet
1 tbsp. garlic powder
1 tbsp. cumin powder
1 tbsp. tamari
1 tbsp. dried oregano
2 tbsp. lemon juice
3 tbsp. extra virgin olive oil
sea salt & black pepper
chimichurri:
100g parsley
1 small mild/ medium chilli
1 garlic clove
1 tsp. dried oregano
1 tbsp. red wine vinegar
½ cup extra virgin olive oil
sea salt
extras:
2 red peppers
2 green peppers
2 large red onions
flat breads
yogurt
Chop the peppers & onions into large cubes.
Place all the ‘fish’ ingredients over the cubed monkfish fillet/s.
Prepare the chimichurri by combing finely chopped parsley, minced garlic, oregano, chilli, red wine vinegar, olive oil and sea salt.
Assemble skewers placing on a mix of monkfish, peppers, and onions.
Place on a BBQ turning occasionally for 12 minutes or until thoroughly cooked.
Serve with warmed flat breads, yogurt and drizzle over the chimichurri.
