Monkfish Antipasti Skewers

These skewers are very versatile, I’ve made them many times, using different ingredients such as haggis, black pudding, lemon sole, haddock, salmon and scallops. They work well on the barbecue or under the grill, but bear in mind, if you’re using flaky fish, scallops, haggis or black pudding, use wafer thin antipasti such as Parma ham, Serrano ham, or Prosciutto wrapped around the pieces to keep everything together, give especially delicate fish some protection and a bit of fat to help prevent drying out.

Monkfish is the ingredient I like best for these skewers because it doesn’t flake into pieces and fall off the skewers.  The antipasto keeps the fish moist and because there are different types, gives a wider variety of flavour.  I cooked mine under the grill, but they could also be barbecued.

Serves 4

400g monkfish tails – cut into 12 pieces

120g pack of antipasto – mine contained Parma ham, Salami & coppa emiliana.

1 medium aubergine – cut into 6 slices

1 red onion thinly sliced

2 tbsp tapenade

2 tbsp green pesto

10 cherry tomatoes – halved

  1. Turn the grill on to high, drizzle the aubergine slices with a little oil and grill on both sides until soft and golden brown.  Leave aside to cool while you prepare the other ingredients.
  2. Soak 4 bamboo kebab skewers in cold water.
  3. Gently fry the onion in a little oil until softened and beginning to colour
  4. Wrap the antipasto around the chunks of monkfish.
  5. Cut the two largest aubergine slices in half, length ways – you will now have 8 strips of aubergine.  Spread 4 strips with a thin layer of pesto and 4 with tapenade.  Divide the cooked onion between all of the slices, then roll up the aubergine slices.
  6. Skewer a piece of monkfish, followed by 1/2 a tomato, followed by an aubergine roll and another tomato.  The finished skewers will each have 3 pieces of fish, 2 aubergine rolls and 5 tomato halves.
  7. Grill on a high heat for 5 – 7 min, turn over and grill for a further 5 – 7 min. If barbecuing, give them a similar amount of time to cook.
  8. Serve with a crisp green salad.