Monkfish & vegetable kebabs

Monkfish & vegetable kebabs

Total: 30 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 395 kcal
, Fat: 29 g
, Carbohydrate: 6 g
, Protein: 24 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g monkfish fillets, cut into approx. 5 cm pieces
2 red peppers, cut into pieces
1 courgette, cut into slices approx. 5 mm thick
8 wooden skewers
1 tbsp olive oil
½ tsp salt


2 tbsp apple vinegar
1 dl olive oil
1 shallot, finely chopped
1 garlic clove, squeezed
1 red chilli, deseeded, finely chopped
1 bunch flat-leaf parsley, finely chopped
½ bunch basil, finely chopped
¼ tsp salt
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How it's done

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Alternately place the fish and vegetables on the skewers, drizzle with oil and season.

Charcoal/gas/electric grill:

Grill the kebabs over/on medium heat (approx. 180 °C, for approx. 10 mins. all over.


Combine the vinegar with all the other ingredients up to and including the salt, serve with the kebabs.

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