Monkfish and Pancetta Kebabs

20 minutes
Amount Per Serving: Calories 82.5; Fat 1.7g; Carbs 0g; Cholesterol 27.2g; Protein 15.8g; Sodium 1.96g
A delicious fish dish, marinated in an amazing sauce. It’s a perfect meal for any special occasion.
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  • Monkfish portions, cut into about 3-inch cubes.
  • 1 rasher of pancetta per monkfish portion
  • A dozen black olives
  • 1 clove garlic, crushed
  • 1 teaspoon capers
  • 50g chopped parsley
  • 1/2 lemon, juiced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish


  • Preheat the oven to 220°C

  • Combine the crushed garlic, olive oil and capers to create the marinade. Soak the cubed Monkfish for a few minutes.

  • Place each portion of fish on a skewer, alternating with the cubes of pancetta, and olive.

  • Place the kebabs on a roasting pan, then sprinkle with olive oil.

  • Griddle on high heat for 15-20 minutes, remove just as the fish begins to flake.

  • Serving Suggestions: Serve with grilled lemon wedges, grilled brown toast, drizzled with olive oil and with capers and parsley for garnish.

Frozen Monkfish Products