Chimichurri monkfish

Add a bit of zing to your barbecue with these chimichurri skewers
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Monkfish

Try these fiery Brazilian chimichurri monkfish skewers at your next barbecue

Serves    4

Supported by

Indy Coffee Box
  • You will need
  • Method

For the marinade

  • Flat-leaf parsley 30g
  • Garlic 5 cloves, finely
    chopped
  • Dried oregano 1 tsp
  • Light olive oil 150ml
  • Dried chilli flakes 1/2 tsp
  • Red wine vinegar 35ml
  • Sea salt 1 tsp
  • Ground black pepper 1 tsp
  • Monkfish cheeks 12
  • Chimichurri marinade
    4 tbsp
  • Salt and freshly ground
    black pepper
  1. For the marinade: blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the ingredients and stir well. Refrigerate in a sealed container and use within 3–4 days.
  2. For the chimichurri monkfish: trim off any tough outer membrane from the fish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours.
  3. Thread the monkfish onto 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

You will need

For the marinade

  • Flat-leaf parsley 30g
  • Garlic 5 cloves, finely
    chopped
  • Dried oregano 1 tsp
  • Light olive oil 150ml
  • Dried chilli flakes 1/2 tsp
  • Red wine vinegar 35ml
  • Sea salt 1 tsp
  • Ground black pepper 1 tsp
  • Monkfish cheeks 12
  • Chimichurri marinade
    4 tbsp
  • Salt and freshly ground
    black pepper

Method

  1. For the marinade: blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the ingredients and stir well. Refrigerate in a sealed container and use within 3–4 days.
  2. For the chimichurri monkfish: trim off any tough outer membrane from the fish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours.
  3. Thread the monkfish onto 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

Supported by
Indy Coffee Box
Supported by

Supported by

Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.