Monkfish Tikka Kebabs

Monkfish Tikka Kebabs
Fishboxer Fishbox HQ from Muir of Ord

Instead of using red meat on your barbecue, why not try lean and nutritious monkfish. It is a meaty fish with a firm texture, perfect for dipping in a marinade and popping on a stick. Mix it up with different vegetables for a super tasty and healthy summer dish.


  • 4 x 120g monkfish fillets
  • 4 tbsp tikka curry paste
  • 4 tbsp natural yoghurt
  • 2 peppers (any colour)
  • 2 red onions
  • 1 lime
  • 8 wooden skewers


  1. Soak the wooden skewers in cold water for approximately 30 minutes (this will prevent them from burning).
  2. Preheat the grill or get the barbecue going.
  3. Mix the tikka paste and natural yoghurt together.
  4. Chop the monkfish fillets into cubes and add them to the tikka and yoghurt mixture.
  5. Place in the fridge and allow to marinate for 20 minutes.
  6. Cut the peppers into chunks and the onions into wedges.
  7. Once the skewers have been soaked and the monkfish has been marinated, thread the monkfish, peppers and onions onto the skewers. Any extra marinade can be brushed over the finished skewers.
  8. Cook under the grill or on the barbecue for approximately 10 minutes (less if the barbecue is very hot), turning the skewers to make sure the fish is cooked through.
  9. Serve with green salad, coleslaw and toasted pitta bread.