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Monkfish skewers with chorizo and zucchini

A savory mix of fish and meat, perfectly grilled for a flavorful BBQ experience.

At HANOS you will find all the tools you need for your (professional) barbecue. For this recipe, our chefs use the brochette holder. Recipe for 4 people.

Ingredients

brochette holder
Pepper and salt
Rosemary
600gMonkfish
4Olive oil
16Chorizo slices
1Zucchini

4Olive oil
4slices of bread
4Rocket
1garlic clove
12Olives
12baby potatoes
1Lemon juice
3sliced almonds

Preparation

  1. Cut the monkfish into pieces.
  2. Use a peeler to slice strips from the zucchini.
  3. Make brochettes with the fish, zucchini, and chorizo.
  4. Brush them with olive oil and season with pepper, salt, and rosemary.
  5. Cook them over medium heat until done.

  1. Cut the bread into cubes.
  2. Boil the potatoes and slice them.
  3. Mix the arugula with the olive oil and lemon juice.
  4. Add the bread croutons, potatoes, and olives, and sprinkle with the almonds.