Lemony monkfish kebabs


Spiced monkfish adds a meaty texture to pescatarian kebabs.

You will need kebab skewers to make this recipe on the barbecue. Serve with jumbo couscous salad for a perfect pairing.



  1. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside.

  2. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes.

  3. Preheat a barbecue or grill to it's highest setting.

  4. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers.

  5. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through.

  6. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs.

Recipe Tips

If you are using wooden skewers soak them in water for 30 minutes.