This monkfish skewers with basil mayonnaise recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant. The archived version omitted or conflicted on important ingredients, which are clarified in the list below.

Ingredients

  • 1 garlic clove, crushed finely grated rind and juice of 1 lemon
  • 2 Tablespoon olive oil
  • 1 lb 2 oz / 500g monkfish fillet, cut into 1 1/4 – inch / 3 – cm chunks
  • 2 red onions, cut into thin wedges
  • salt and pepper
  • For optional basil mayonnaise: 1/2 cup pasteurized mayonnaise
  • 2 tablespoons chopped fresh basil

Instructions

  1. Pat monkfish dry, then toss with crushed garlic, lemon zest, a little lemon juice, olive oil, salt and pepper. Chill until ready to grill.
  2. Thread fish and red onion wedges onto skewers. Heat a grill pan or broiler to medium-high and oil the surface lightly.
  3. Cook skewers, turning occasionally, until the fish is opaque and reaches 63°C / 145°F, roughly 8–10 minutes depending on the thickness.
  4. Stir chopped basil into pasteurized mayonnaise (optional ingredients added below); serve the sauce chilled alongside the fish skewers and lemon wedges.

Recipe details

Prep: 20 min · Cook: 10 min · Yield: 4

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.