Tarragon Monkfish Kabobs Tarragon Monkfish Kabobs

[migration] empty title 128 Image by: [migration] empty title 128 Author: Canadian Living

  • Portion size 6 servings


  • 3 tablespoons dry white wine
  • 3 tablespoons olive oil
  • 2 tablespoons minced oil-cured black olives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
  • 2 cloves of garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lb monkfish fillet


In large bowl, whisk together wine, oil, olives, tarragon, garlic, salt and pepper. Cut fillets into 1-1/2-inch (4 cm) chunks; add to bowl and toss gently to coat. Leaving 1/4-inch (5 mm) between chunks; thread onto 6 skewers.

Place on greased grill over medium-high heat; close lid and cook, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork.

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Tarragon Monkfish Kabobs