Monkfish Kebabs

servings: 4

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  • Salt and pepper
  • 1 clove garlic, minced
  • 1/4 cup balsamic vinegar
  • 1/2 lb pancetta, sliced or 1/2 lb sliced bacon
  • 1 loaf ciabatta or Italian white bread
  • 1 lb monkfish, trimmed
  • 1/2 tsp dried oregano
  • 1/4 cup olive oil


Preheat oven to 400 degrees. Cut the monkfish into 1-inch cubes. Tear the bread into similar sized pieces and toss with the fish, olive oil, oregano, salt and pepper. Let stand for 5 minutes. Using skewers, thread them, alternating fish and bread, and loosely wrap each skewer in pancetta or bacon slices. Place kebabs on a roasting tray sprayed with cooking spray and bake in the oven for 15 minutes, until the bread is golden and toasted. Halfway through baking, check the kebabs, baste with the remaining marinade and turn as needed for even cooking. When you take them from the oven, drizzle with a bit of the balsamic vinegar. (Note: I like this best served over a Caesar Salad; the croutons are already made with the entrée!)

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