Monkfish Kebabs

  • Preparation 20 MIN
    Cooking 6 MIN
    Marinating 30 MIN
  • Servings 4





  1. In a bowl, whisk together all the marinade ingredients. Add the fish and stir gently to coat. Refrigerate for at least 30 but no more than 45 minutes.
  2. Preheat the grill, setting the burners to high. Oil the grate.
  3. Cut off and discard the green parts of the fennel bulb. Cut the bulb in half. Cutaway and discard the hard core. Separate the layers of the bulb and cut them into pieces about the same size as the bell pepper squares. Blanch in boiling water, 1 or 2 minutes.
  4. Thread the fish, vegetables and pear on the skewers, alternating ingredients. Grill for 3 or 4 minutes per side, brushing with marinade. Season with salt and pepper. Serve with lime wedges.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 256  
Total Fat 5 g  
Saturated Fat 1 g  
Sodium (salt) 182 mg  
Carbohydrates 19 g  
Fibre 4 g  
Protein 34 g