BBQ Fish Kebabs

BBQ season doesn’t have to be about meat. These fish kebabs are a speedy way to whip up some seafood for the grill, and they’ll make you seem a little fancy too. Prepare the Mango Chutney and Masala Paste in advance as they’ll both keep well in the fridge, or use store bought to make it really easy.

Use: Monkfish, Ling, Hapuku, Moki or Warehou.


For the Mango Chutney

  • 2 Mango
  • ½ Onion
  • 1 Tbsp oil
  • 1 Tbsp Mustard Seeds
  • ¼ tsp Turmeric
  • ¼ tsp Cumin
  • 1 tsp Ginger Paste
  • 2 cups Sugar
  • 1 cup Water
  • Salt & Pepper

For the Masala Paste

  • 2 Tbsp Oil
  • ½ Onion (chopped )
  • 2 tsp Mustard Seeds
  • 2 Tbsp Garum Masala
  • 1 tsp Ground Coriander
  • 1 tsp Cumin
  • ¼ tsp Chili Powder
  • ½ tsp Cinnamon
  • ½ tsp Turmeric
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 3 Tbsp Tomato Puree
  • ¼ cup of Oil

 For the Skewers

  • 500g Monkfish
  • 2 Capsicum
  • Masala Paste
  • 8 Wooden Skewers
  • Mango Chutney (pre-made or store bought)

Mango Chutney

  • Peel and remove the stone from the mango. Roughly chop the mango into medium size chunks (set aside).
  • Finley dice the onion. 
  • Add 1 tablespoon of oil to a pot. Add the onions, mustard seeds, turmeric, cumin, ginger and mango then fry for a couple of minutes on a medium-high heat.
  • Add the water and sugar, stir, and reduce the heat to low. Cover and allow to cook for 30-40 mins, stirring occasionally.  Add a generous pinch of salt and pepper as you stir. When your mix is ready, the mango should be soft but not pureed.
  • Remove from the heat and allow to cool. 

Masala Paste

  • Add the oil to a frying pan and place on a medium-high heat.
  • Add the onion and fry until translucent.
  • Add the mustard seeds and continue to cook for 1 minute, until you hear the seeds pop.
  • Reduce the heat, then add the remaining ingredients (except the oil), adding the tomato paste last.
  •  Cook out for 2-3 minutes until fragrant, stirring often. Add a pinch of salt and pepper.
  • Transfer the paste from the pan to a food processor and blitz, adding ¼ cup of oil slowly, as the mix is processing. Set aside and allow to cool.

Fish Skewers

  • Cut the monkfish into largish bite-sized chunks and set aside.
  • Remove the core from the capsicum and chop into medium size pieces, set aside.
  • Mix the masala paste through the monkfish and set aside in the fridge to marinate for at least 30 mins.
  • Soak your wooden skewers in water while the fish is marinating – this prevents them from burning on the BBQ. They’ll need 30 mins in water.
  • Thread the fish onto the skewers, alternating with the capsicum pieces.
  • Turn on the BBQ and heat to a medium heat.
  • Once the BBQ is hot place the fish on to cook for a 2-5 minutes each side, rotating often. Remove from the heat when the fish is done.
  • Serve with a fresh green salad & a generous dollop of the mango chutney. Pop some rice on the side for the hungry ones.