Monkfish Kebob with Vegetables

Monkfish is one of the few fish that can handle a skewer without falling apart. Its firm, dense flesh holds together during marinating and broiling, which makes it ideal for kebobs. Each cube keeps its shape and develops a golden sear on the outside while staying moist within.

The marinade is a classic wine-herb blend: white wine, lemon juice, garlic, thyme, dill, oregano, and paprika. Three hours of marinating time lets those flavors soak deep into the fish. The wine adds acidity that gently tenderizes the surface.

Alternate the monkfish cubes with chunked onions, bell peppers, zucchini, cherry tomatoes, and corn on the cob pieces on the skewers for a colorful, complete meal on a stick.

Chef Tips

• Cut the monkfish and vegetables into similar-sized chunks so everything cooks at the same rate under the broiler.
• Baste and turn the skewers frequently during the 8-10 minute broil. Monkfish dries out fast if one side overcooks.
• If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
• The fish is done when it’s opaque all the way through and flakes slightly at the edges.

Variations

• Grilled version: Cook these on an outdoor grill over medium-high heat instead of broiling for smoky char.
• Shrimp swap: Use jumbo shrimp instead of monkfish for a more widely available option.
• Lemon butter finish: Brush the finished kebobs with melted lemon butter right off the heat for extra richness.