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Monkfish Skewers with Courgette and Lemon

Diet.Chef's picture
  Monkfish tail 1 Pound (450 Gram)
  Courgettes 2 (Zucchini)
  Lemon 1
  Cherry tomatoes 12
  Bay leaves 8
  Olive oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Chopped thyme 1 Teaspoon
  Lemon pepper 1⁄2 Teaspoon
  Salt To Taste

1. Using a sharp knife, cut the monkfish into 5 cm/2 inch chunks. Cut the courgettes (zucchini) into thick slices and the lemon into wedges.
2. Thread the monkfish, courgettes (zucchini), lemon, tomatoes and bay leaves on to 4 skewers.
3. To make the basting sauce, combine the oil, lemon juice, thyme, lemon pepper and salt to taste in a small bowl.
4. Brush the basting sauce liberally all over the fish, lemon, tomatoes and bay leaves on the skewers.
5. Cook the skewers on the barbecue (grill) for about 15 minutes, basting frequently with the sauce, until the fish is cooked through.
6. Serve the kebabs with green salad leaves and warm, fresh crusty bread.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1039 Calories from Fat 607

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 10.2 g51%

Trans Fat 0 g

Cholesterol 113.4 mg37.8%

Sodium 678.5 mg28.3%

Total Carbohydrates 39 g13.2%

Dietary Fiber 11.7 g46.8%

Sugars 14.3 g

Protein 74 g147.7%

Vitamin A 58.9% Vitamin C 295%

Calcium 25.4% Iron 44.1%

*Based on a 2000 Calorie diet

Monkfish Skewers With Courgette And Lemon Recipe