Thai-Style Monkfish and Mushroom Kebabs

Thai-Style Monkfish and Mushroom Kebabs

Preparation time: 15 minutes. Serves: 4

Cooking time 10 minutes


  • 500g-750g (1-1 ½ lb) monkfish tails, skinned
  • 1 onion, quartered and layers separated
  • 8 mushrooms
  • 1 courgette, cut into 8 pieces
  • Vegetable oil, for brushing
  • Watercress or flat leaf parsley to garnish


  • Grated rind and juice of 2 limes
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely sliced fresh root ginger
  • 2 fresh chillies, red or green or 1 of each, deseeded and finely chopped
  • 2 lemon grass stalks, finely chopped
  • A handful of chopped fresh coriander
  • 1 glass red wine
  • 2 tablespoons sesame oil
  • Freshly ground black pepper


  • Combine all the ingredients of the marinade in a large bowl. Cut the fish into large cubes and add to the marinade with the onion, mushroom and courgette.
  • Cover and refrigerate for 1 hour to allow the flavours to blend.
  • Brush the rack of the grill pan lightly with oil to prevent the kebabs from sticking.
  • Thread 4 skewers with alternate chunks of fish, mushrooms, courgette and onion.
  • Brush with a little oil and grill under a preheated hot grill for about 10 minutes, turning at intervals.
  • Garnish with watercress or flat leaf parsley.

Or You Could Try…..

Use any firm white fish such as halibut, sea bass, swordfish, cod or haddock, if you prefer.

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