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monkfish and mango skewers

Monkfish And Mango Skewers

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Makes 4 skeweres 1x


  • 425g /15oz monkfish tail – trimmed and cut into 1 inch cubes
  • 3 mangos – peeled, cored, and cut in to large cubes
  • 1 tablespoon of olive oil
  • 1 teaspoon of toasted sesame seeds
  • zest of 1 lime
  • sea salt

for the dressing

  • 150g / 5oz natural yoghurt
  • 3 garlic cloves (chopped)
  • juice of 1 lime
  • 2 tablespoons of tahini
  • 1 tablespoon of sesame oil
  • 10g / half oz chopped chives


  1. Fire up your bbq
  2. Skewer up your monkfish and mango on metal skewers. Wooden skewers tend to catch fire on the intense heat of a bbq. If wooden skewers are all you have, try soaking them in water for a couple of hours before you skewer up the fish.
  3. Allow 3/4 pieces of mango and monkfish per skewer, alternating each piece of fish and fruit along each skewer.
  4. Brush your skewers with the olive oil and season generously with flakey sea salt.
  5. When your bbq is at the height of its searing power, place the monkfish over the coals and cook for about 5 minutes before turning them over and cooking for a further 5 minutes.
  6. While the fish is cooking whizz up the dressing. To your yogurt add the garlic, lime, tahini, sesame oil and chives. Than mix everything well.
  7. When the fish is cooked remove it from the grill and sprinkle the skewers with the toasted sesame seeds and some freshly grated lime zest.
  8. Serve the dressing on the side some peppery rocket salad and some jasmine rice.


Alternative fish – Tuna or swordfish