Our Skipper's Choice recipes

Barbequed Ginger & Lime Monkfish Kebabs

Prep time: 30-40 minutes
Cooking time: 5 minutes
Serves: 3


  • 500g monkfish tail, prepared
  • Juice of 2 limes
  • 30g fresh root ginger, finely diced
  • 2 clove garlic, chopped
  • 4 tsp Chinese rice wine
  • 6 tbsp oyster sauce


Cut the monkfish into even sized pieces (not too small)
Mix all the other ingredients together for a marinade
Toss the monkfish in the marinade and leave for 30 minutes
Thread the monkfish on wooden skewers, which have been previously soaked in cold water
Brush the monkish with a little oil and place on the hot BBQ, cook for approx. 2 minutes on either side.
When cooked, slide the monkfish off the skewers into a warm tortilla, top with some crispy shredded spring onions and sugar snaps
Try serving with some chilli jam on the side.

Feeling inspired? Order your fish dish ingredients here