Monkfish and chorizo skewers

Monkfish chorizo skewers
These monkfish and chorizo skewers are a twist on your typical party skewer. These are a great way to add a touch of novelty to barbecue, and a great way to make use of an underappreciated fish.
The Monkfish (Also known as goosefish, anglerfish, or "allmouth") works really well with the paprika spice of the chorizo, when wrapped in tin foil the juices from the chorizo will soak into the monkfish and intensify the flavour even more.
Monkfish stays on the skewer neatly as the meat is similar to lobster and doesn't fall apart when being assembled, and its light, fresh taste is a good balance to the chorizo. The bell pepper isn't essential, but it's healthy and inexpensive, bulking out the more expensive ingredients so you get more skewers.
To turn the skewers from a starter or snack into a meal, I serve them on a bed of boiled and sliced new potatoes tossed in a saffron sauce. The deep red of the chorizo and bell peppers look stunning against the vibrant yellow saffron backdrop.
Although there is quite a lot of work involved, it's not a complex dish to make, and its certain to make a good point of interest.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 2


  • 350 g chorizo sausage (chorizo sausage, thick slices)
  • 350 g monkfish fillet (large cubes)
  • 1 red bell pepper (large cubes)
  • 400 g new potatoes



  • If you can only get pre-cooked chorizo don't worry, just keep it wrapped in tin foil for longer so it doesn't dry out, or burn too much.
  • If you have the time, soaking the wooden skewers in water for 15 minutes before using them will help prevent them from burning, but thats purely a cosmetic task.


  • Cut the monkfish, chorizo and bell pepper and skewer them; chorizo, monkfish then pepper and repeat until the middle half of each skewer is filled. You should have enough to create four skewers.
  • Switch your grill on to a medium heat setting, and let it come to temperature.
  • Fill a medium pan half-full of water, and add the new potatoes, bring to the boil and simmer. They should take about 20 minutes to cook.
  • Wrap each skewer in tin foil and put under the grill, they should take about 20 minutes. After 15 minutes open the tin foil to let them crisp under the heat. Don't worry if they burn a little on the edges – I find it usually improves the taste a little.
  • Make a saffron sauce ready for the potatoes.
  • Strain off the potatoes, let them cool and slice them into 1cm/½in thick slices.
  • Remove the chorizo and monkfish skewers from the grill.
  • On the base of a large plate make a flat circle of potato slices and drizzle over the saffron sauce.
  • Cross two skewers over each other on each plate.
  • Marvel at the sight of the dish, pat yourself on the back and serve.
The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture.