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Grilled Monkfish Kebabs Recipe

Tasty monkfish is made even more delectable when prepared as a bacon wrapped kebab and grilled with chucks of Italian or French bread, sprigs of rosemary, minced garlic, and a splash of balsamic.
- 1 pound trimmed monkfish or any other firm textured white fish - cut into 1 inch cubes
- 1 loaf of ciabatta or baguette bread, cut into large cubes
- 4 rosemary sprigs, leaves stripped
- 1 clove garlic - peeled and minced
- 6 tablespoons olive oil
salt and pepper to taste
- 8 slices bacon
- 3 tablespoons balsamic vinegar
- 3 wooden skewers or rosemary sprigs - soaked in water

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Container: grill, large mixing bowl, small mixing bowl, skewers and baking sheet
Servings: 4
Serving Description: 1 skewer
  • Place monkfish chunks in a large bowl.
  • Add bread cubes and mix.
  • Strip rosemary stems except for the top 1/2 inch of the stem.
  • Chop rosemary leaves very fine.
  • Add in the garlic and keep chopping until well combined and minced fine.
  • Place in a small bowl, add 6 tablespoons of olive oil. Mix to combine.
  • Pour mixture over the monkfish and bread. Toss to coat all pieces.
  • If using rosemary stalks as skewers, cut the bottom tip at an angle so you have a point that will easily slide through the fish. Otherwise use regular wooden skewers to make the kebabs.
  • Place one piece of monkfish, then a piece of bread, repeat two more times so you have 3 pieces of each on a skewer.
  • Season with salt and pepper.
  • Loosely wrap bacon strips around each kebab, tucking down inbetween the fish and the bread.
  • Place kebabs on the grill and cook for approximately 5 minutes on each side or until the bread is toasted and the fish is white and cooked through.
  • These can also be made in the oven. Preheat the oven to 400°.
  • Place the kebabs on a baking sheet and bake for for 15-20 minutes or until the bread is golden brown.
  • When kebabs are finished cooking, either on the grill or in the oven, drizzle them with balsamic vinegar and serve.
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