- 100 gram ciabatta
- 600 grams of firm monkfish filets with the skin removed and pin-boned
- 1 lemon
- Olive oil
- Avoiding the charring of your wooden skewers? Submerge them into a large tray filled with cold water for about 6 minutes; this will keep that from happening.
- Start by taking the crusts off your ciabatta and slicing it into 2cm chunks on a cutting board. Place them in a large bowl with some hot water and give everything a good mix.
- Chop the fish into uniformed portions, similar in size to that of your ciabatta.
- After you have properly disinfected your hands, board and knife, go ahead and slice the lemon into 6 even pieces.
- Discard the water, then carefully extract the skewers from the tray and dry it off.
- Cut the ciabatta and fish into individual chunks, making sure to leave some space in between each piece when threading them onto your skewers. If they’re too close together, they won’t cook evenly!
- Securely thread a lemon wedge onto the end of each skewer for an extra burst of flavor.
- Carefully arrange each item on the tray.
- Turn up the heat on your griddle pan, or better yet, try cooking them under a hot grill.
- Carefully place the skewers onto your griddle pan and cook for 10-15 minutes, flipping them every 2 minutes to ensure they’re cooked thoroughly and evenly golden on each side. You may have to do this in multiple batches depending upon how many skewered pieces you prepared.
- After grilling, carefully transfer the delectable kebabs to a serving platter and accompany with a zesty salad and rice or flatbreads for an unforgettable meal.