Monkfish & vegetable kebabs

Monkfish & vegetable kebabs

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Kebabs

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

Chimichurri

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

Kebabs

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.

Chimichurri

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

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