Name: Monkfish, Chorizo and Romano Pepper Kebabs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 2 large romano peppers, each pepper cut into 12 pieces, or padron peppers (see page 141); 600g (1lb 5oz) monkfish tail, cut into 16 equal-sized pieces; 16 mini uncooked chorizo sausages (try Delicioso or a good deli); 4tbsp olive oil; lemon wedges, to serve

Monkfish, Chorizo and Romano Pepper Kebabs Recipe

(19 ratings)

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Woman and Home 3 February 2018 4:11 am

Nutrition per portion

RDA

Calories

370 kCal

19%

Fat

23g

33%

- Saturates

35%

Ingredients

2 large romano peppers, each pepper cut into 12 pieces, or padron peppers (see page 141)
600g (1lb 5oz) monkfish tail, cut into 16 equal-sized pieces
16 mini uncooked chorizo sausages (try Delicioso or a good deli)
4tbsp olive oil
lemon wedges, to serve

Method

Place a piece of pepper, followed by a piece of monkfish, then a chorizo sausage, on a metal skewer, then repeat again and finish each kebab with another piece of pepper.
Brush the kebabs with a little olive oil and season with salt and freshly ground black pepper. Place the kebabs on a hot barbecue and cook on each side for approx 6 minutes. Serve with the lemon wedges.