Monkfish and Ciabatta Kebabs with Lemon
These simple monkfish and ciabatta kebabs are a delicious way to enjoy firm, meaty fish with minimal preparation. Tender chunks of monkfish are threaded with golden, lightly softened ciabatta and finished with wedges of lemon, then cooked on a hot griddle until beautifully charred and cooked through. Perfect for a summer barbecue or easy midweek meal, serve alongside a fresh, zingy salad with rice or warm flatbreads.
Serves: 3
Prep time: 15 minutes
Cooking time: 10 to 15 minutes
Ingredients
• 100g ciabatta
• 600g monkfish fillets, or another firm fish, skinless, pin boned and trimmed
• 1 lemon
• Olive oil, for drizzling
• 6 wooden skewers
Method
1. Soak the skewers
Place the wooden skewers in a large roasting tray filled with cold water and leave to soak. This will help prevent them from burning during cooking. Trim the skewers to fit your griddle pan, if necessary.
2. Prepare the ciabatta
Remove the crusts from the ciabatta and cut the bread into approximately 2cm chunks. Place in a large mixing bowl, add a splash of boiling water and toss together. This helps soften the bread slightly.
3. Prepare the fish and lemon
Cut the monkfish into evenly sized chunks, roughly the same size as the pieces of ciabatta. Wash your hands, chopping board and knife thoroughly, then cut the lemon into 6 wedges.
4. Assemble the kebabs
Remove the skewers from the water and wipe them dry. Divide the monkfish and ciabatta between the skewers, alternating the pieces as you go. Leave a little space between each piece to allow the fish to cook evenly. Finish each skewer with a lemon wedge.
5. Cook the kebabs
Heat a griddle pan over a high heat, or alternatively cook the kebabs under a hot grill. Drizzle the kebabs with a little olive oil, then place them onto the hot griddle.
6. Turn and cook
Cook for 10 to 15 minutes, turning every couple of minutes so the fish and ciabatta become golden on all sides. Cook in batches if necessary, until the monkfish is completely cooked through.
7. Serve
Transfer the kebabs to a serving platter and serve immediately with a fresh, zingy salad, alongside rice or warm flatbreads.