Monkfish and Cucumber Brochettes

These are the most delightfully fresh summery kebabs – the cucumber retains its crunch, lovely against the softer but still firm cubes of monkfish.


  • 150 g/5 oz monkfish
  • 5 cm/2 inch piece of cucumber
  • 1 teaspoon chopped dill
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • salt
  • freshly ground black pepper
  • 1 bay leaf, halved


Cut the monkfish into 2.5 cm/1 inch cubes. Halve and seed the cucumber then slice into 7 mm/¼ inch semi-circles. Mix the monkfish and cucumber with the dill, oil, lemon juice, and salt and pepper to taste. Thread on to a skewer, alternating monkfish and cucumber and slipping the bay leaf halves in among the rest.

Place under a preheated medium grill for about 4 minutes on each side, turning once, until the monkfish is just opaque throughout. Serve immediately.