If you are looking for something tasty to put on your BBQ we have some delicious suggestions for fish kebabs that will be a welcome change to the usual bangers and burgers. These recipes are very flexible – if the weather changes you can also cook these in a hot pan or under the grill but over some hot coals does add something extra.
Try using some monkfish that is firm and meaty so just right to put on a skewer and some scallops that also cook really well over the high heat. Both of these are are ideal for the BBQ as they stay together well whilst cooking and rapidly pick up those delicious smokey flavours from the charcoal. We are adding in some extra flavours with a few chunks of chorizo and colour contrast with peppers and red onion.
Allow 15 minutes for preparation and a further 10 for cooking time. Adjust quantities according to your menu or appetite. Two scallops/monkfish cubes can make a great starter, more needed for a main course.
Ingredients For Fish Kebabs
6 Scallops from Walter Purkis & Sons
1 Small (400g) Monkfish tail from Walter Purkis & Sons
200g Chorizo sausage (whole not sliced)
1 Red or yellow pepper
1 Red onion
Freshly squeezed lemon juice
Handful roughly chopped coriander or parsley
2 chopped garlic cloves
1 tsp Smoked paprika
Chunky sea salt
Fresh coarse ground pepper
Sliced lemon wedges to serve
Cooking Method For Fish Kebabs
First of all light your BBQ – this is the slowest part. Allow the coals to get white all over and pile them up to be close to the grill surface. So there is a strong heat to cook your kebabs.
Remove your ingredients from the fridge and allow them to come up to room temperature
If you are using wooden or bamboo skewers put them in water to soak. This will help stop them burning on the grill.
Your monkfish needs to be removed from the bone (we can do this in the shop – please ask). Cut into large 3 cm chunks remember to have an equal number for each person/fish kebab. For the scallops rinse them gently to remove any grit and pat them dry with a cloth or kitchen towel.
Cut the other ingredients to similar size so that they will all cook at an even speed on the BBQ. Thread alternate ingredients on to the skewer to produce a colourful looking kebab. (Pass the skewer sideways through the white disc of the scallops and make sure it passes through the orange coral too.)
Place the fish kebabs in a large bowl or plate brush them with some olive oil then season well with sea salt and freshly ground pepper. Sprinkle over the garlic, paprika and coriander. Finish with a good squeeze of lemon juice. Cover and leave for at least 10 minutes to allow the flavours to mingle.
To cook place your kebab over the hottest part of your grill and cook briefly once each side. You can see when the fish is cooked as it changes from translucent to opaque white in colour it will also start to flake. Have a knife or slice ready in case any parts get stuck to the grill.
Eat right away serving with a couple of lemon wedges.
You can see more of our fishy BBQ recipes here >>