BBQ'ed Island Hot Chili'd Monkfish

A typically spicy Caribbean fish kebab, with the addition of Mediterranean vegetables.  Chili heat with fruity undertones, a simple yet tasty dish that looks great fresh from the grill!

What You Need

•     2 lbs Monkfish fillet

•     8 Small button mushrooms

•     2 red onions

•     1 yellow & green zucchini

•     bunch of chives

•     3 spring onions

•     1 tbsp extra virgin olive oil

•     1 tbsp mixed Provence herbs

•     pinch of sea salt & black pepper

•     Bar-B-Bar Caribbean Calypso BBQ Sauce

•     Bar-B-Bar Exotic Peach Date & Ginger Marinade

•     Mayo, basil & coriander to garnish

Serves 4

What You Do

1. Cut Monkfish fillet into 12 cubes and finely chop spring onions and chives.  Mix in half chopped spring onions and chives with Exotic Peach Date & Ginger and coat monkfish cubes.  Marinate in fridge for 2 hours (or half that time in sealed plastic Ziploc bag).

2. Slice across green & yellow zucchini and red onions.  Mix in Provence herbs and salt & black pepper with olive oil and coat zucchini and red onions and set aside. 

3. In last 15 minutes remove monkfish cubes and sprinkle with remaining chopped chives and spring onions and return to marinade. 

4. Remove from marinade and thread alternately using a metal skewer (if using wooden skewers, remember to soak in water first to prevent burning) monkfish, green zucchini, red onion, yellow zucchini.  Top with button mushroom. 

5. Quickly sear on each side on high heat and then grill over medium heat charcoal or gas for 10 minutes turning once.  For added flavor baste with Caribbean Calypso on the grill.

6. Remove Calypso as a dip.  Garnish with basil & coriander, and accompaniment Mayo.

Recipe created by BBQ GrillMaster - Brian George