Tested till perfect Tarragon Monkfish Kabobs

Tarragon Monkfish Kabobs

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 tbsp 3tbspdry white wine
  • 3 tbsp 3tbspolive oil
  • 2 tbsp 2tbspminced oil-cured black olives
  • 1 tbsp 1tbspchopped fresh tarragon or fresh basil
  • 2 2clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1-1/2 lb 1-1/2lbmonkfish filletmonkfish fillets
To change the number of servings, enter the number, then press "calculate". or reset


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.

All rights reserved. TVA Group Inc. 2015