Easy Grilled Monkfish Skewers with Lemon and Curry
These grilled monkfish skewers pair firm, meaty fish with a bright lemon, olive oil, and curry marinade. The recipe works because monkfish holds together well on the grill, but the mistake to avoid is leaving it in the acidic marinade too long or cooking it until it becomes rubbery. It is ready when the outside is lightly charred and the centre is opaque, moist, and springy under gentle pressure.
This recipe is based on my YouTube video, with a few adjustments since publication to make the quantities and cooking time more reliable. I shorten the original marinating time because lemon juice begins changing the texture of the fish before it reaches the grill.
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What Makes These Monkfish Skewers Different
Monkfish is a lean, firm white fish with a dense texture that is often compared with lobster. Cut into large pieces, it stays on a skewer better than delicate fillets and develops good colour over high heat. This is the sort of supper I make outdoors in summer, but a cast-iron grill pan or plancha makes it practical year-round.
The marinade is deliberately simple. Lemon brings freshness, olive oil protects the surface, and curry powder adds warmth without turning the dish into a heavy sauce. I prefer a short marinade so the fish still tastes clean and keeps its natural bounce.
Monkfish is protein-rich and relatively lean. The olive oil supplies most of the added fat, so draining the skewers well before grilling keeps the result lively rather than oily.
Ingredients You Need
900 g monkfish tail, trimmed and boneless
2 tablespoons fresh lemon juice
4 tablespoons olive oil
1 tablespoon mild curry powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Lemon wedges, for serving
Neutral oil, for the grill
Choose monkfish flesh that looks moist and pearly, with no dry edges or strong smell. Some tails carry a thin grey membrane. Remove it because it tightens during cooking and can make the pieces curl.
Step-by-Step Instructions
1. Trim and cut the monkfish
Pat the fish dry. Remove the membrane and any tough connective tissue, then cut the flesh into pieces about 1 1/2 inches wide. Keep them as even as possible so they finish together. Very small pieces dry out before the larger ones are cooked.
2. Mix the marinade
In a non-reactive bowl, whisk the lemon juice, olive oil, curry powder, salt, and pepper. The mixture should look golden and lightly emulsified. Taste a drop before it touches the raw fish; the curry should be present, but the lemon should still come through.
Add the monkfish and turn gently until every surface is coated. Cover and refrigerate for 20 to 30 minutes. The two-to-three-hour rest mentioned in the original video is too long for pieces sitting in lemon juice and may give the outside a cured, cottony texture.
3. Assemble the skewers
Thread the pieces through their centre, leaving a little space between them. I do not pack them tightly because the hot air needs to reach the sides. Use flat metal skewers when possible; if using wooden skewers, soak them in water first and keep the exposed ends away from direct flame.
4. Preheat the grill or plancha
Heat the cooking surface to about 225°C or 435°F. Clean and lightly oil the grate. Lift the skewers from the marinade and let the excess drip away. Discard marinade that has touched raw fish; do not brush it over the cooked skewers unless it has first been boiled safely.
5. Grill until just cooked
Place the skewers over direct heat. Cook for about 4 to 5 minutes on the first side, then turn and cook for another 3 to 5 minutes. Exact timing depends on the thickness of the fish and the strength of the grill.
What I look for is a lightly browned surface and flesh that has turned opaque almost to the centre. An instant-read thermometer should register about 60 to 63°C or 140 to 145°F in the thickest piece. Pull the skewers as soon as they reach that point; monkfish becomes chewy when pushed too far.
6. Rest and serve
Rest the skewers for 2 minutes. Add a squeeze of fresh lemon just before serving and check the seasoning. The centre should be juicy and firm, not translucent and not dry or fibrous.
Three Details That Improve the Result
Drying the fish before marinating matters. Surface water dilutes the oil and prevents browning. Cutting uniform pieces is just as important because a skewer with mixed sizes is difficult to cook evenly.
Do not crowd the pieces, and do not keep turning them. Let the first side make contact long enough to release naturally from the hot grate. If it sticks aggressively, give it another 30 seconds before trying again.
Finally, treat the cooking time as a guide, not a guarantee. A thermometer and the texture of the fish tell you more than the clock. The goal is firm and moist, never hard.
What to Serve With Monkfish Skewers
For a light plate, serve the skewers with a crisp green salad from this collection of easy salad recipes or choose a side from these vegetable dishes for fish. Roasted or grilled potatoes also work well; this guide to potato side dishes gives several options.
If you are planning a larger seafood meal, pair the skewers with cedar-plank salmon or browse these seafood dinner recipes. Keep the sides simple so the lemon and curry remain clear.
Substitutions
A firm white fish such as halibut or swordfish can replace monkfish, but cooking time will change. Avoid flaky fish such as sole because it may break on the skewers. Mild curry powder is the closest match to the video; a hotter blend works, but begin with less.
Lime juice can replace lemon juice for a sharper flavour. Avocado or grapeseed oil may replace olive oil if you prefer a more neutral taste. For a herb note, add chopped parsley or cilantro only after cooking so it stays fresh.
Frequently Asked Questions
Can I marinate monkfish overnight?
No. Lemon juice changes the fish’s proteins and can make the surface firm and chalky. Twenty to thirty minutes is enough for these pieces.
How do I stop monkfish from becoming rubbery?
Use evenly sized pieces, a fully preheated grill, and stop at 60 to 63°C or 140 to 145°F. Carryover heat will finish the centre while the skewers rest.
Can I cook the skewers indoors?
Yes. Use a hot cast-iron grill pan or plancha with good ventilation. Cook in batches if necessary so the surface temperature does not fall.
Is the leftover marinade safe to use?
Not as it is. Marinade that touched raw fish must be discarded or boiled thoroughly before it becomes a sauce. The simplest approach is to reserve a clean portion before adding the fish.
Can I prepare the skewers ahead?
You can trim and cut the monkfish several hours ahead and keep it covered in the refrigerator. Add the lemon marinade only 20 to 30 minutes before cooking.
What other fish recipes use bright citrus flavours?
Try a lime and grapefruit white-fish ceviche for a chilled option, or miso-glazed salmon when you want a richer glaze.
Suggested Posts
Explore fish and chips dinner ideas for casual seafood meals.
See more seafood recipes for easy dinners.
Try cedar-plank grilled salmon for another barbecue main.
Serve with ideas from the vegetable side-dish collection.
Easy Grilled Monkfish Skewers with Lemon and Curry
Ingredients
- 2 lb monkfish tail trimmed and boneless
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 tablespoon mild curry powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges for serving
- Neutral oil for the grill
Instructions
- Pat the monkfish dry, remove the membrane, and cut it into even 1 1/2-inch pieces.
- Whisk the lemon juice, olive oil, curry powder, salt, and pepper.
- Coat the fish and refrigerate for 20 to 30 minutes.
- Thread the fish loosely onto skewers and preheat the grill to 435°F.
- Drain the skewers, discard the used marinade, and grill for 7 to 10 minutes total, turning once.
- Remove at 140 to 145°F, rest for 2 minutes, and serve with lemon.
