Monkfish and Shrimp Skewers

Monkfish and shrimp skewers are an elegant and tasty dish, perfect for a sophisticated dinner. Monkfish, also known as anglerfish, has a firm, white flesh that pairs well with the sweetness of shrimp.

Ingredients

• 300g of monkfish
• 300g of peeled shrimp
• Juice of 1 lemon
• 2 cloves of garlic
• Chopped fresh parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Toothpicks or long skewers

Preparation

1. Start by cleaning the monkfish and cutting it into cubes of about 2 cm per side.
2. Clean the peeled shrimp by removing the intestine (the black line along the back).
3. In a bowl, prepare a marinade with lemon juice, extra virgin olive oil, finely chopped garlic, parsley, salt and pepper to taste.
4. Place the monkfish cubes and shrimp in the marinade and let them flavor for about 15-30 minutes in the refrigerator.
5. Prepare the skewers by alternating a piece of fish and a shrimp on each toothpick or skewer. If you use wooden skewers, remember to soak them in water first to avoid burning during cooking.
6. Heat a grill or non-stick pan and cook the skewers for 2-3 minutes per side, until the fish is golden and the shrimp are pink and cooked.
7. Serve hot, drizzling with a stream of raw olive oil and optionally sprinkling with more chopped fresh parsley.

Did you know?

Did you know that monkfish is often used as a substitute for more expensive fish because of its firm flesh and delicate taste? Despite its not particularly appealing look, monkfish is highly valued in Mediterranean cuisine and is considered a real “fish for gourmets”.