Monkfish Kabobs
Elevate your next backyard barbecue or dinner party with these vibrant and flavorful Monkfish Kabobs, a show-stopping seafood delight that's both healthy and easy to prepare. Succulent monkfish fillets are marinated in a zesty blend of olive oil, fresh lime juice, garlic, smoked paprika, and cumin, ensuring every bite bursts with bold, smoky flavor. Paired with colorful bell peppers, zucchini, and red onion, these kabobs offer a stunning visual appeal and a medley of textures. Grilled to perfection in just 10 minutes, the tender fish and lightly charred vegetables make for a quick and impressive dish that's perfect for a summer gathering or weeknight meal. Serve these kabobs warm straight off the grill, and don’t forget to soak your wooden skewers to ensure a seamless cooking experience.
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Recipe Information
Ingredients
- 1.5 pounds Monkfish fillets
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 3 Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper, cut into 1-inch pieces
- 1 large Yellow bell pepper, cut into 1-inch pieces
- 1 medium Zucchini, sliced into 1/2-inch rounds
- 1 medium Red onion, cut into 1-inch wedges
- 8 Wooden skewers, soaked in water for 30 minutes
Instructions
Begin by cutting the monkfish fillets into 1.5-inch cubes and set them aside in a bowl.
In a small mixing bowl, whisk together the olive oil, fresh lime juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper to create the marinade.
Pour the marinade over the monkfish cubes, tossing to coat evenly. Cover and refrigerate for 20 to 30 minutes to allow the flavors to infuse.
While the fish marinates, prepare the vegetables: cut the red and yellow bell peppers into 1-inch pieces, slice the zucchini into 1/2-inch rounds, and cut the red onion into 1-inch wedges.
Preheat your grill to medium-high heat (or alternatively, use a grill pan with medium-high heat on your stovetop).
Thread the marinated monkfish, bell peppers, zucchini, and red onion onto the soaked wooden skewers, alternating between pieces of fish and vegetables.
Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 8 to 10 minutes, turning them occasionally, until the monkfish is opaque and the vegetables are tender with light char marks.
Once cooked, remove the kabobs from the grill and let them rest for a minute before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
