Hairy Bikers Monkfish Kebabs Recipe

This smoky, tender Hairy Bikers Monkfish Kebabs Recipe is made with meaty monkfish tails and a vibrant green chermoula dressing, ready in just 35 minutes. The hero moment comes when you drizzle the zesty, spicy herb sauce over the hot, charred fish, instantly releasing an aromatic steam that smells of summer. I love how the cooling caper mayonnaise balances the warm spice of the marinade for a perfect bite.

Jump to Recipe

Restaurant-Quality At Home

I used to be intimidated by monkfish because it is often called “poor man’s lobster,” which sounds expensive and tricky to cook. However, I learned that its firm, meaty texture actually makes it the forgiving king of the barbecue, unlike flaky white fish that falls apart at the mere sight of a grill grate. It holds onto skewers perfectly and takes on a beautiful char without drying out immediately.

My first attempt at this dish fell flat because I rushed the marinating time, leaving the flavour purely on the surface rather than penetrating the meat. The secret I discovered is to massage the garlic and cardamom marinade into the fish and let it sit for at least an hour; the difference in depth of flavour is honestly night and day.

Hairy Bikers Monkfish Kebabs Recipe Ingredients

For the Monkfish Marinade

• 800g monkfish tail, skinned and filleted (cut into 5cm chunks)
• 3 garlic cloves, peeled and grated
• 1 lemon, zest only
• 100ml olive oil
• 1 tsp ground cardamom
• 1 bunch spring onions (white parts only, thinly sliced)
• Sea salt and freshly ground black pepper

For the Chermoula Dressing

• Green parts of the spring onions (reserved from above)
• 2 tbsp fresh coriander, finely chopped
• 1 tbsp flatleaf parsley, finely chopped
• 75ml olive oil
• 2 garlic cloves, grated
• 3 green chillies, finely chopped
• 1 tsp ground cumin
• 2 tbsp lemon juice

For the Caper Mayonnaise

• 4 tbsp quality mayonnaise
• 2 tbsp soured cream
• 1 tbsp baby capers, drained and chopped
• Black pepper to taste

To Serve

• 1 large baguette, sliced lengthways

How To Make Hairy Bikers Monkfish Kebabs Recipe

1. Marinate the Fish: Place the monkfish chunks in a large bowl. Add the grated garlic, lemon zest, 100ml olive oil, ground cardamom, and the sliced white parts of the spring onions. Season generously with salt and pepper, massage the mixture into the fish, and refrigerate for at least 1 hour (up to 6 hours is best).
2. Prepare the Chermoula: While the fish marinates, make the dressing. In a bowl (or mini food processor), combine the sliced green spring onion tops, chopped coriander, parsley, 75ml olive oil, grated garlic, chopped chillies, and cumin. Stir in the lemon juice just before serving to keep the colour bright green.
3. Make the Mayo: In a small bowl, mix the mayonnaise, soured cream, and chopped capers. Season with a little black pepper and set aside in the fridge until needed.
4. Preheat the Grill: Fire up your barbecue to medium-high heat or place a griddle pan over a high flame on the hob. If using wooden skewers, ensure they have been soaked in water for 20 minutes to prevent burning.
5. Cook the Kebabs: Thread the marinated monkfish pieces onto metal skewers. Grill for 4 to 5 minutes on each side, basting occasionally with any leftover juices from the marinade bowl. The fish is done when it is opaque, firm to the touch, and has nice char marks.
6. Assemble and Serve: Spread the caper mayonnaise onto the cut sides of the baguette. Slide the hot monkfish off the skewers onto the bread. Drizzle generously with the green chermoula dressing and serve immediately.

Recipe Tips

• Don’t skip the soak: If you are using bamboo skewers instead of metal ones, soaking them is non-negotiable. I usually weigh them down with a plate in a tray of water while the fish marinates to stop them catching fire on the grill.
• Room temperature matters: Take the monkfish out of the fridge about 20 minutes before cooking. Grilling ice-cold fish can cause the outside to burn before the inside is cooked through.
• Lemon timing: Do not add lemon juice to the monkfish marinade itself, only the zest. The acid in the juice will “cure” the fish like ceviche if left too long, making the texture rubbery before it hits the heat.
• Adjusting the heat: The chermoula can be quite spicy depending on your chillies. If you prefer a milder sauce, remove the seeds and white pith from the green chillies before chopping them.

What To Serve With Monkfish Kebabs

Since these kebabs are served on baguette, they are a meal in themselves, but a crisp green salad with a sharp vinaigrette cuts through the richness beautifully. For a heartier dinner, skip the bread and serve the skewers alongside roasted new potatoes tossed in rosemary and sea salt. Grilled courgette ribbons or charred peppers also make excellent vegetable companions on the side.

How To Store

These kebabs are best enjoyed fresh from the grill when the monkfish is juicy and tender. If you have leftovers, store the fish off the skewers in an airtight container in the fridge for up to 1 day; reheat gently in a pan, but be warned that monkfish can become tough when reheated. The chermoula dressing keeps well in the fridge for 3 days and tastes great on chicken or roasted veg.

FAQs

• Can I use a different fish? Yes, but you need a firm fish that won’t flake apart. Swordfish, halibut, or even salmon chunks (skin on) are good alternatives, though monkfish has the best meat-like texture for this.
• Is the membrane on monkfish important to remove? Yes, absolutely. Monkfish tails have a tough, greyish membrane that shrinks during cooking and becomes chewy, so ask your fishmonger to skin and membrane it for you.
• Can I cook this in the oven? If you don’t have a grill or griddle pan, roast the skewers on a baking tray at 220°C (200°C Fan) for about 12-15 minutes, turning halfway through.
• What if I don’t like coriander? You can swap the coriander in the chermoula for fresh basil or mint, or simply double the amount of parsley for a more European-style green sauce.

Nutrition

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 520mg
• Total Carbohydrate: 12g
• Protein: 32g

Try More Recipes:

• Hairy Bikers Manchester Tart Recipe
• Hairy Bikers Victoria Sponge Recipe
• Hairy Bikers Vegetarian Sausage Casserole Recipe