Tahini Monkfish Skewers

Tahini Monkfish Skewers

These monkfish skewers are a great way to enjoy the firm, meaty texture of monkfish with a creamy tahini dressing, fresh lemon and colourful vegetables. The monkfish takes on a lovely char when grilled or cooked on the BBQ, while the tahini adds a rich, nutty flavour.

Serves: 2
Prep time: 15 minutes
Cook time: 10–12 minutes
Difficulty: Easy

Ingredients

For the monkfish skewers

  • 400g fresh monkfish tail, cut into bite-sized pieces
  • 1 red pepper, cut into chunks
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 1 garlic clove, finely grated
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • Fresh parsley or coriander, to serve

For the tahini dressing

  • 3 tbsp tahini
  • Juice of 1 lemon
  • 1 small garlic clove, finely grated
  • 2–3 tbsp cold water
  • 1 tsp honey
  • Pinch of salt

Method

1. Prepare the monkfish

Place the monkfish pieces in a bowl with the olive oil, garlic, cumin, smoked paprika and lemon juice. Season with salt and black pepper, then toss well to coat.

Leave to marinate for around 10 minutes while you prepare the vegetables and dressing.

2. Make the tahini dressing

Add the tahini, lemon juice, garlic and honey to a small bowl.

Gradually whisk in the cold water until you have a smooth, creamy dressing. Add a little more water if needed until it reaches a consistency that's easy to drizzle.

Season with a pinch of salt.

3. Build the skewers

Thread the monkfish pieces, red pepper and red onion onto skewers, alternating the ingredients.

If you're using wooden skewers, soak them in water beforehand to prevent them from burning.

4. Cook the skewers

Heat a grill, griddle pan or BBQ to a medium-high heat.

Cook the skewers for around 3–4 minutes on each side, turning regularly, until the monkfish is cooked through and the vegetables are lightly charred.

The monkfish should be opaque in the centre and nicely browned around the edges.

5. Serve

Arrange the skewers on a serving plate and drizzle generously with the tahini dressing.

Finish with fresh parsley or coriander and an extra squeeze of lemon.

Serve immediately with warm flatbreads, couscous or a fresh salad.

What to Serve With

These skewers work particularly well with:

  • Warm flatbreads
  • Couscous or bulgur wheat
  • Greek-style salad
  • Roasted vegetables
  • Tabbouleh
  • Lemon wedges

Why This Recipe Works

Monkfish has a firm texture that makes it particularly well suited to skewers and high-heat cooking. Its mild flavour works beautifully with the smoky spices, while the creamy tahini and sharp lemon provide richness and freshness.

Fishmonger’s Tip

Don't overcook the monkfish. Because it's a firm fish, it can become quite dense if left on the heat for too long. Cook the skewers over a good high heat so you get plenty of colour on the outside while keeping the centre tender.

Looking for Fresh Monkfish?

Try our fresh Monkfish Tail, prepared by our fishmongers and ready to cook at home. It's ideal for skewers, grilling, roasting, pan-frying and curries.

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