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BBQ Seafood Skewers
Cut the monkfish along the length of the fillet into pieces every 2-3 cms, this should give you 8-9 pieces per fillet.
Open up the squid bodies to a flat piece and cut into 5 or 6 slices depending on the size.
The scallops should be fine whole. Slice the chorizo into 2cm rounds.
Make up the skewers using alternate pieces of fish and chorizo using 5 to 6 pieces per skewer, noting with the squid fold the pieces in order they are held on the skewers without hanging down. Place on a tray and hold in the fridge until about half an hour before you are ready to cook.
Note I have used purpose made flat stainless steel skewers which allows easier turning without the food moving around.
You can use two bamboo skewers for each which have been soaked in water for an hour or so beforehand so they donât burn over the hot coals.
Preheat a bbq with a lid to 200-250Â°c, using a nice clean grilling lumpwood charcoal like birch, ash or alder with your bbq set up for direct grilling. I have used an open top grill specifically for grilling with skewers however, any charcoal bbq which will take the skewers will work well.
Remove the fish from the fridge about half an hour before cooking.
Brush a light coating of olive oil the fish and season well with salt and black pepper right before cooking.
Place the skewers on the grill grates and leave for 5-6 minutes. After this time check and turn.
Turn every 2-3 minutes until the fat in the chorizo starts to run and it chars a little on all sides and the fish is cooked through.
When cooked the fish will turn an opaque white colour instead of the translucent colour when raw. Check the internal temperature with an instant read thermometer which should read above 62Â°c.
If the fish is not quite there yet, allow it to cook further until up to temperature.
The fat and paprika in the chorizo will run along the skewers and coat the seafood blending the flavours together as they cook.
When cooked, remove from the bbq and rest on a warm plate covered loosely with foil until ready to serve.
This dish was serves onto warmed soft flatbreads, a lemon and parsley gremolata and a simple tomato and cucumber salad.
- 2 monkfish tails trimmed and cleaned
- 2 squid cleaned with tentacles
- 12 scallops, cleaned
- 250-300g cured chorizo
- olive oil
- salt and fresh ground black pepper to season
Publication Date: May 20, 2019.