This was a recipe we featured last year on our old website. It was really well received and I tried it myself on the BBQ one Friday evening with fresh Monkfish caught that day in Howth, Co Dublin. I wanted it to get onto the new site and be there for those that look at the recipes we post here. Ian comes up with these recipes entirely from scratch and this one is one that works a treat. Read a little more about Ian and his background here.
BBQ Monkfish & Chorizo Skewers with Confit Cherry Tomatoes & Mixed Herb Salad
Serves 4 people
24 cubes of monkfish ( 30mm x 30mm) ( 1 whole monkfish tail should do) ask your fishmonger to cut into cubes for you.
2 Whole Chorizo Rings cut into 32 pieces approx 5mm- 7mm thick (You get what you pay for with chorizo however tesco finest chorizo is great)
2 x lemons (Juice & Rind)
4 Tbsp of Olive Oil
2 cloves of minced garlic
Salt & Pepper to season
8 x wooden skewers soaked in water
Confit Cherry Tomatoes
1kg of cherry tomatoes
1 x whole head of garlic peeled
200ml good olive oil
1 x tbsp. sugar
A good couple of pinches of salt and pepper
Preheat the oven to 200 degrees C
In a roasting tray combine all of the ingredients together for the confit cherry tomatoes, I know it seems like a lot of garlic but just trust us its worth it.
Once the oven is hot place the cherry tomatoes in for 30 minutes.
After 30 minutes turn the oven to 130 degrees C and toss the tomatoes.
After 1 hour, using a potato masher mash the tomatoes lightly.
Return to the oven for a further 2 hours and stir every 30 mins ensuring that the edges do not burn.
The result is a rich, unctuous, rough paste that has the most incredible flavour ever.
Leave this to one side ( and try and restrain yourself from eating the whole lot).
Time will not hurt this product the longer and slower it cooks the more caramelised the ingredients become
And just in case you ever wondered what the 5 sense of taste is (Umami) This product embodies it.
For the skewers.
In a large bowl place the Juice and rind of the lemons the minced garlic the olive oil and a good pinch of pepper.
Place the sliced monkfish and chorizo into the marinade and toss.
Leave to marinate for 1-2 hours in the fridge. You will notice there is no herbs in the marinade these will come later in the salad
Now the messy part,
Take the skewers out of the water ( the reason we soak them is so that they do not burn when on the BBQ)
For each skewer place 4 pieces of chorizo and 3 pieces of monkfish alternating each one
NOTE: The Monkfish should always have a piece of chorizo on either side as it will baste the fish throughout the cooking process.
On a relatively hot BBQ maybe Medium high place the skewers 2 per person onto the grill.
The less you turn the skewers the better as you don’t want to damage the fish.
Leave the skewers for 3 minutes and turn and leave for a further 4 minutes all the while basting them with any of the leftover marinade.
By this stage you should have delicious looking skewers with grill marks all over.
The great thing about this dish is that on the high heat of the BBQ, it crisps the Chorizo and releases it juices to baste the fish and cook it perfectly without burning the fish.
To serve the dish place a good spoonful of tomato confit on the plate (We like it cold but works equally aswell hot) 2 skewers per person and a little wedge of lemon on the side, Place a big heap of salad on the plate and serve.
Now what should I put in the herb salad you say ?
Well really if you get a base mix like rocket or spinach or a mix of both and then get some soft herbs and cut into the mix. Thyme and rosemary and hard harsh herbs won’t work here but the following will work and will add a delicious fragrant element to the dish and if you use fresh mint it makes the dish even fresher.
The following works: Chives, Coriander, Flat Parsley, Chervil, Tarragon, Mint, Dill, Basil.
Most of all Enjoy with a delicious glass of Palliser Sauvignon Blanc - delicious for a crisp cool Spring evening!