Monkfish Pinchos with Olive Oil Sauce

Monkfish Pinchos with Olive Oil Sauce
Country of Origin 
South America
Preparation Time 
About This Recipe 

Like shrimp or lobster, monkfish will get quite tough if overcooked, so take care when you grill the pinchos. If you're using wooden (or bamboo) skewers, be sure to soak them in water for at least 30 minutes before using them.


2 lb. monkfish, cut in two-inch pieces
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
1 to 2 garlic cloves, crushed
Chopped parsley
2 tablespoons vinegar


1. Preheat a grill. Season the fish with salt and pepper and set aside for 20 minutes.

2. Thread fish on skewer. Grill, turning, until they are golden. Place on a platter.

3. Meanwhile, place a small iron skillet on the grill and and heat the olive oil to boiling point. Add the garlic and cook until golden. Add parsley to taste, cook until golden, and add the vinegar.

4. Sprinkle the fish with the sauce.

Share this