Rosemary Monkfish Skewers with Bacon and Ciabatta


  • 1 pound monkfish
  • 1/2 ciabatta loaf
  • 4 rosemary twigs
  • 1 clove garlic
  • 5-6 tbsp olive oil
  • salt and pepper to taste
  • smoked streaky bacon
  • 1-2 tbsp balsamic vinaigrette


  • Preheat the grill to 400 degrees F
  • Cut the monkfish into 1-inch pieces. Cut or tear the ciabatta into the same sized pieces. Combine in a bowl.
  • Finely chop the rosemary and garlic. Add them both to a bowl and then stir in 5 or 6 tablespoons of extra-virgin olive oil. Pour this over your monkfish and bread and toss around.
  • Now begin to skewer the kebabs. Put a piece of monkfish on first, then bread, and repeat until you have about 3 pieces of monkfish and about 3 pieces of bread on each kebab. lightly season with salt and pepper.
  • Place the kebabs on the grill and cook for a minute or two. This ensures the fish has nice grill marks prior to adding the bacon. Turn the kebabs a couple times
  • Loosely wrap A slice of bacon around each ke- bab, weaving it in and around the fish and the bread. cook until desired crispness.
  • Drizzle a little balsamic vinegar over each kebab.
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