Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze are an easy fish kebab best cooked on an open fire pit resting on smouldering birch wood logs which imparts a delicate but not overbearing flavour. However is still very tasty grilled on a lumpwood conventional charcoal or gas barbecue.
This is a recipe from Steve Johnson who is a passionate and experienced bbq chef from Brixham Devon , winner of PenGrille 2018, demonstrator and pop up bbq chef, specialising in fish and shellfish.
Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield4 Servings
For the Kebabs
- 500g Monkfish fillets
- 12 scallops shelled
- 4 metal or bamboo skewers.
For the Miso glaze
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Grated piece of fresh ginger (about thumb size
- 2 grated cloves of garlic
- Juice half a grapefruit.
If using wooden or bamboo skewers soak in water for an hour.
Cut the monkfish tails into cubes approximately the same size as the scallops and thread alternately on the skewers.
Mix all the glaze ingredients in a very small saucepan and heat gently until boiling. This can be done on the bbq. Then reserve the hot glaze for the cook.
If using the open fire birch log method put the logs on the coals for five minutes before cooking then rest the skewers over the fire on the logs.
Cook, turning occasionally. About half way through the cook apply the miso glaze repeatedly with a silicone brush. Take off the fire when the internal temperature reaches 50°C.
Enjoy alone or with a simple slaw or salad.