Monkfish skewers with chorizo and zucchini

Name: Monkfish skewers with chorizo and zucchini
Ingredients: brochette holder; Pepper and salt; Rosemary; 600 g Monkfish; 4 Olive oil; 16 Chorizo slices; 4 Olive oil; 1 Zucchini; 4 slices of bread; 4 Arugula; 1 garlic clove; 12 Olives; 12 baby potatoes; 1 Lemon juice; 3 sliced almonds

A savory mix of fish and meat, perfectly grilled for a flavorful BBQ experience.

At HANOS you will find all the tools you need for your (professional) barbecue. For this recipe, our chefs use the brochette holder. Recipe for 4 people.

Ingredients

brochette holder

Pepper and salt

Rosemary

600gMonkfish

4Olive oil

16Chorizo slices

1Zucchini

4Olive oil

4slices of bread

4Arugula

1garlic clove

12Olives

12baby potatoes

1Lemon juice

3sliced almonds

Preparation

Cut the monkfish into pieces.
Use a peeler to slice strips from the zucchini.
Make brochettes with the fish, zucchini, and chorizo.
Brush them with olive oil and season with pepper, salt, and rosemary.
Cook them over medium heat until done.

Cut the bread into cubes.
Boil the potatoes and slice them.
Mix the arugula with the olive oil and lemon juice.
Add the bread croutons, potatoes, and olives, and sprinkle with the almonds.

Featured products in this recipe

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Barbecook

62181170

Barbecook stainless steel brochette hold

per 1 items

per unit à 6 pieces

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