Despite only needing 4 ingredients for this recipe, these skewers are jam packed full of hearty flavours!
The meaty texture of monkfish stands up to marinades incredibly well and this is a marriage of flavours that really benefit from the high heat cooking we can achieve in Roccbox…
Whisk together the coconut milk and ‘Nduja in a bowl before adding the monkfish pieces and massaging well. Cover with cling film a refrigerate for 3 hours.
Once the marinating time is up, add 3 pieces of monkfish and 3 pieces of chorizo to the skewers, alternating as you go.
Preheat a griddle pan in Roccbox rub the skewers with olive oil, season well and add to the hot pan. Return to Roccbox and cook for around 4 minutes, rotating as required.
Once cooked, transfer to a serving plate and squeeze over the lemon juice.
1kg Monkfish, cut into 24 piece s
1 Tin Coconut milk
25g 'Nduja (if unavailable, substitute for 1 Tsp chilli flakes and 20ml olive oil)
24 Pieces of sliced chorizo, folded in half and in half again
1 Lemon, juice only