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. Ling, Hapuku, Moki or Warehou would be great alternatives to Monkfish for this recipe.
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 Monk Fish
- 2 Capsicum
- Masala Paste
- 8 Wooden Skewers
- Mango Chutney (pre-made or store bought)
- Peel and remove the stone from the mango. Roughly chop the mango into medium size chunks (set aside).
- Finley dice the onion.
- Add one tablespoon of oil to a pot. Add the onions, mustard seeds, turmeric, cumin, ginger and mango and 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.
- 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 a 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.
- Cut the monk fish 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.