Monkfish Kebabs with Coriander, Mint and Walnut Chutney

Serves 4

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
75g coriander
30g mint
100g walnuts
1 green chilli
2 tablespoons lemon juice
2 cloves garlic
Large pinch salt
Pinch sugar

To serve
Flatbreads or other wraps, or rice
Shredded white cabbage, cucumber or salad leaves



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.

Monkfish Cooked.jpg

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.

Monkfish Marinating.jpg

3. Combine all the chutney ingredients with a splash of water in a blender, and whizz to a paste. Set aside.

Walnut Chutney .jpg

4. Preheat two gas burners on the Jupiter Outback BBQ. Thread the fish onto skewers.

Monkfish Skewered.jpg

5. Cook the fish for around 3-4 minutes on each side, or until cooked through.

Monkfish Cooking.jpg

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.