Monkfish and Chorizo Kebabs

Name: Monkfish and Chorizo Kebabs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 16 cherry tomatoes; 227 grams chorizo, cut into 16 slices; 2 Tbsps finely chopped cilantro; 1 French baguette, halved lengthwise; 1 large garlic clove; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 mediums red onion, cut into 1-inch pieces; 4 servings Salt and freshly ground pepper; 680 grams trimmed monkfish or swordfish fillets, cut into 2-inch chunks; 1 large tomato, halved

You can never have too many main course recipes, so give Monkfish and Chorizo Kebabs a try. One portion of this dish contains around 54g of protein, 42g of fat, and a total of 760 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a dairy free diet. Head to the store and pick up tomato, chorizo, baguette, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Light a gas or charcoal grill. Alternately thread 4 slices of the chorizo, 4 of the cherry tomatoes, 3 or 4 chunks of the monkfish and 3 pieces of the red onion onto each of four 12-inch metal skewers.

Ingredients you will need

Cherry Tomato

Red Onion

Monkfish

Chorizo

Equipment you will use

Metal Skewers

Grill

Brush the monkfish and chorizo kebabs with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Monkfish

Chorizo

Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side.

Ingredients you will need

Fish

Equipment you will use

Grill

Meanwhile, in a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice and cilantro.

Ingredients you will need

Lemon Juice

Olive Oil

Cilantro

Equipment you will use

Bowl

Transfer the kebabs to a platter and drizzle with the cilantro dressing. Grill the baguette halves, cut sides down, until toasted, about 20 seconds. Rub the toasted sides with the garlic and halved tomato.

Ingredients you will need

Baguette

Cilantro

Garlic

Tomato

Dry Seasoning Rub

Equipment you will use

Grill

Cut the baguette pieces crosswise in half and serve right away with the kebabs.

Ingredients you will need

Baguette

Equipment

Metal Skewers

Grill

Bowl

Ingredients

Servings:

cherry tomatoes 227grams

chorizo, cut into 16 slices 2Tbsps

finely chopped cilantro 1

French baguette, halved lengthwise 1large

garlic clove 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil, plus more for brushing 1mediums

red onion, cut into 1-inch pieces 4servings

Salt and freshly ground pepper 680grams

trimmed monkfish or swordfish fillets, cut into 2-inch chunks 1large

tomato, halved

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.