BBQ Monkfish and Salmon Kebabs

BBQ Monkfish and Salmon Kebabs

Preparation Time: 20 minutes

Cooking Time: 6 minutes

Serves: 4

Difficulty Rating: Easy

Buy Ingredients: Wild Scottish Monkfish Fillets  Scottish Salmon Fillets


  • 2 Salmon Fillets
  • 2 Monkfish Fillets
  • 200ml extra virgin olive oil
  • Juice of 1 lemon
  • 2 medium shallot, finely chopped
  • 2 tablespoon chopped dill
  • Salt and pepper


  1. If salmon and monkfish are frozen, defrost in fridge using package guidelines ready for cooking.
  2. Cut monkfish across the way into cubes about 2cm thick. Cut the salmon into cubes to a similar size as the monkfish.
  3. Skewer the fish alternating between salmon and monkfish.
  4. To make the dressing, whisk together the olive oil and lemon juice, then stir in the dill.

Cooking Directions

  1. Brush the kebabs in a little oil then season with salt and pepper.
  2. Place onto the BBQ, cook on both sides for 2-3 minutes.
  3. Chef's Tip - Do not turn the kebabs over too quickly or they will stick to grill bars.
  4. When the kebabs are cooked plate them up and spoon over the dressing while they are still hot.
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