Monkfish and Chorizo


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a foodie


  • 1.2 kg (2 lb 11 oz) monkfish (or any firm fleshed fish)


Peel the monkfish and remove the central backbone. Remove any pin bones. Cut the monkfish into pieces of the same size.

For the marinade, add the scraped out vanilla bean and seeds to the coconut milk. Marinate the fish in the coconut milk mixture for 3 hours.

Cut the chorizo into thin slices and cut the bulb spring onions in two. On metal skewers, thread half a bulb spring onio