Monkfish Kebabs with Coriander, Mint and Walnut Chutney
Prep Time 15 minutes
Cook Time 10 minutes
For the kebabs
600g monkfish or other firm white, chunky fish (such as cod or cod cheeks), cut into large chunks
½ teaspoon ground turmeric
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon chilli powder
1 tablespoon neutral oil (such as vegetable or groundnut)
½ teaspoon salt
For the walnut chutney
1 green chilli
2 tablespoons lemon juice
2 cloves garlic
Large pinch salt
Flatbreads or other wraps, or rice
Shredded white cabbage, cucumber or salad leaves
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These kebabs will work with a different white fish if you can’t find monkfish, although do make sure that it’s firm and meaty. Cod loin or cheeks would make a good substitute. The chutney is rich from the nuts and fragrant with herbs: try it with other fish or grilled chicken, too.
1. Lightly toast the coriander and fennel seeds in a dry frying pan, then crush or grind them to a powder. Mix with the chilli powder, turmeric, salt and 1 tablespoon neutral oil.
2. Add the chunks of fish and mix well to coat. Set aside while you make the chutney.
3. Combine all the chutney ingredients with a splash of water in a blender, and whizz to a paste. Set aside.
4. Preheat two gas burners on the Jupiter Outback BBQ. Thread the fish onto skewers.
5. Cook the fish for around 3-4 minutes on each side, or until cooked through.
6. Serve the fish kebabs with the chutney, some salad and flatbreads or rice.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.