Grilled Monkfish

Can you grill Monkfish? Absolutely! Read on if you are looking to learn about a delicious grilled Monkfish recipe that combines cubed Monkfish and sliced zucchini to make a tasty kebab.

Monkfish and Zucchini kabobs

Is Monkfish easy to grill?

Monkfish is a great fish for the grill because it holds up well to the heat of the grill. Once known as “poor mans lobster”, Monkfish has a very similar texture. It has a firm texture so you won’t have to worry about the Monkfish falling apart on the grill grates. It’s also a nice sweet tasting white fish that is delicious when combined with the smoke from the grill.

Monkfish on the grill with zucchini

How do you grill Monkfish?

For this recipe, take a pound of Monkfish and cut it into cubes. Next, cut a medium size zucchini into thick slices. Place the the monkfish and zucchini onto two skewers. Using only one skewer per kabob may cause some slippage on the grill.

Let your fish rest while you are preparing the grill. You want to bring the charcoals up to a medium heat. You don’t want the grill blazing because you don’t want to burn your monkfish.

Once your charcoal grill is ready, brush olive oil on the fish then add salt, pepper, and dried oregano. Place the kabobs over direct heat and close the kettle lid.

Monkfish kabobs on a charcoal grill

You only need to grill the monkfish for about 10 minutes. After about 4 minutes of grill time pop open the lid and check the fish.  Keep an eye on the fish while grilling. If you notice the fish burning, take off the direct heat of the coals and place the kabobs away from the charcoal. It’s a really quick and easy process.

Internal Temp for Monkfish

Bring the monkfish kabobs up to 145 degrees F then take off the grill. According to the U.S. Department of Agriculture you should bring fish and shellfish up to an internal temp of 145 degrees Fahrenheit. 

Plated Grilled Monkfish kabobs

Tips for when you Grill Monkfish.

• Start with a clean grill. No one wants to eat Monkfish that dirty.
• Make sure your Monkfish is fresh. Buy your fish at a reputable fish monger.
• The charcoal grill grates should be hot before you put the fish on the grill.

So go ahead and try some poor mans lobster. You’ll love the taste and texture of this fish on the grill. If you like this recipe for Grilled Monkfish then click the links below for other fish recipes from Sear Marks!

Grilled Salmon and Zucchini Kabobs

Grilled Octopus

Print Recipe

Grilled Monkfish and Zucchini Kabobs

By sear marks – Serves: 2

Prep Time: 5 minutes – Cooking Time: 10 minutes

Cubed Grilled Monkfish is paired with Sliced Green Zucchini then skewered and thrown on a charcoal kettle grill to soak up all that smoke flavor!

Ingredients

• 1 pound of boneless skinless Monkfish
• 1 Green Zucchini
• Salt
• Pepper
• Dried Oregano
• Olive Oil

Instructions

1

Cut 1 pound of Monkfish into 1 inch cubes

2

Thick slice one green zucchini

3

Alternate monkfish and zucchini onto skewers

4

Drizzle with olive oil

5

Add a pinch of salt, pepper, oregano

6

Bring charcoal grill up to medium heat

7

After letting the charcoal burn down for 15 minutes place monkfish on grill grates over direct heat

8

Close kettle lid

9

Open lid and Rotate and Flip fish after 5 minutes

10

Close kettle lid

11

Take fish off after it hits internal temp of 145 degrees

Notes

When making the kabobs its a good practice to use two skewers per kabob to help the fish not slip when turning on the charcoal grill.