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2 large monkfish tails or 4 small tails cut into bite size chunks
75-100g chorizo, sliced into 5mm wheels
10-15 cherry tomatoes
Half a red onion
Juice of half a lemon
Small handful of chopped fresh parsley
California Rancher Santa Maria Seasoning
Soak the skewers in water for a bout 30 mins to help stop the ends from burning
Thread the monkfish onto the skewers alternating each chunk with chorizo, red onion or a tomato
Drizzle with a good olive oil and sprinkle with oaky & smoky seasoning
Set your grill up to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil (use a piece of scrunched up kitchen roll, dipped in the oil and held with BBQ tongs to do this)
Lay the skewers down and cook for around 4 mins each side until the fish starts to get sear marks, the onions soften and the cherry toms shrink down
Squeeze over the lemon juice and then once plated, sprinkle over the parsley
Serve with some charlotte potatoes cut into small chunks and roasted with rosemary, garlic and some more red onion. Do this on a baking tray over the coals if you like, or even wrap everything in 2 layers of foils and place directly on the grill, giving a shake every 15 mins. The crispy burnt bits are the best bits.