How to Make Monkfish and Sweet Potato Skewers

If you’re primal and allow yourself dairy, one of the best choices you can make is full fat, probiotic Greek yoghurt. It works perfectly as part of a marinade for these Monkfish skewers – however if you don’t do dairy, I’d be interested to know if you can think of any alternatives to use in place of it here – let me know what you think in the comments, below.

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5 from 1 vote

Monkfish and Sweet Potato Skewers

These delicious monkfish skewers are marinated in a blend of ginger, garlic, lime, turmeric, and Greek yoghurt, then grilled or barbecued to perfection. Paired with sweet potatoes and onions, they make a healthy and flavourful dinner.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: Fish

Keyword: Monkfish skewers, paleo dinner, seafood skewers, sweet potato skewers

Servings: 4 Serves

Calories: 350kcal

Cost: $30

Equipment

• Roasting Dish
• Food processor
• Bamboo skewers
• Grill or BBQ

Ingredients

• 500 g sustainably caught monkfish tail diced into 2-3cm pieces
• 2 large sweet potatoes cut into 2-3cm wedges
• 2 large onions cut into wedges
• 5 cm fresh root ginger peeled and chopped
• 2 cloves garlic peeled
• Juice of 1 lime
• 1 tsp turmeric
• Good handful fresh coriander
• 3 tbsp full-fat Greek yoghurt or equivalent alternative, e.g., coconut yoghurt for dairy-free
• Olive oil for drizzling
• Salt and pepper to taste
• 6-8 bamboo skewers

Instructions

• Preheat the Oven: Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the sweet potato wedges in a roasting dish, drizzle with a little olive oil and season with salt and pepper. Place in the oven for around 30 minutes, or until cooked. Leave to cool.
• Prepare the Marinade: In a food processor, combine the ginger, garlic, lime juice, turmeric, coriander, and Greek yoghurt to make a marinade.
• Marinate the Ingredients: Place the monkfish and onion wedges into the roasting dish with the sweet potatoes. Pour over the marinade and coat well.
• Assemble the Skewers: Arrange the skewers by alternating between the fish, sweet potatoes, and onions. Aim to fit around 2-3 pieces of each item on each skewer.
• Cook the Skewers: When ready to cook, either place on the BBQ and keep turning until cooked through, or grill for 2-3 minutes on each side until the fish is cooked and slightly charred.
• Serve: Serve the skewers hot, accompanied by a side salad or your favourite vegetables.

Notes

• If you're dairy-free, try using coconut yoghurt or a non-dairy alternative for the marinade.
• Soak the bamboo skewers in water for 30 minutes before using to prevent them from burning on the grill.
• These skewers can also be cooked in the oven under the grill if you don't have access to a BBQ.

Do you cook with Monkfish? I'd love to hear your favourite fish recipes – and where you source your fish from. Leave me a comment, below!