Monkfish skewers with bacon

Brochetas de rape con beicon

Monkfish is a meaty white fish with a firm texture and a delicious flavor. Supports numerous cooking techniques; grilled, grilled, battered and fried. If we cut it into cubes, we can thread them on skewers and prepare them on the grill as we propose in this recipe with bacon and a little garlic and parsley. One idea is to use rosemary branches as skewers; while they cook, the fish will be flavored with a delicious flavor.

For 4 people:


  • 600 g of monkfish cut into two loins, without skin or bones
  • Sliced ​​bacon
  • Lemon juice
  • 1 clove of garlic, minced
  • Chopped fresh parsley
  • Virgin olive oil
  • Salt
  • Pepper
  • Wooden skewers or rosemary branches.


Whether we are going to use wooden skewers or rosemary branches, we must wet them with water so that they do not burn when the fish is cooked.

Heat the Solid+ griddle with a little olive oil over medium heat while we cut the monkfish loins into medium-sized cubes, this way they will remain firm when cooked.

Chop the garlic and parsley and mix with a little olive oil.

Increase the heat so that the iron is very hot.

Thread the cubes onto the skewers and season with salt and pepper.

Put the skewers on the grill and brown them, turning them continuously. When they are almost done, put the bacon slices and brown them a little on both sides without them cooking too much and roll them up on the skewer.

Finish browning, paint with the garlic and parsley oil and a little lemon juice.

Serve immediately.

Photographs and recipe by Sivia .

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