TASTY TIMES – Monkfish and chorizo skewers


Loading Comments

400g monkfish fillet, trimmed of all skin and grey flesh

200g whole chorizo sausage

2 red peppers

1 tsp Spanish paprika (not smoked)

1 lemon, juiced

1 clove of garlic, crushed

1 sprig of parsley, finely chopped

2 tbs olive oil

Salt and pepper

8 bamboo skewers


Cut the monkfish into 24 large cubes. Cut the chorizo into 24 small chunks and deseed the peppers and cut into 24 large pieces.

Marinade the monkfish in the paprika, lemon juice, garlic and olive oil and refrigerate for an hour. Thread the monkfish, chorizo and peppers alternately onto the skewers.

Cook under a hot grill for 12 minutes, turning every three minutes. Use any spare marinade to baste the skewers after each turn.

Serve with grilled vegetables and a crisp salad.

Food and drink

Commenting & Moderation

We moderate all comments on Evening Times on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well and trust you then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules

Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.


Have you got a story?

Contact the news desk on 0141 302 6520 or email news@eveningtimes.co.uk
Michelle McManus

Michelle McManus

Sussed in the City

I laughed at viewers saying Broadchurch’s Tennant is too Scottish, are some people too lazy to listen?

Times Out



TV Advert
Janice Bell

Janice Bell

You couldn’t make up half the stuff that happens to PA Janice Bell- some of the jams she gets herself into are worth a story or two.

Games news:

Putting the world to rights

Gail's Gab

Why Still Game’s Isa made my Burns’ night

Cat’s Eyes on Glasgow

Cat’s Eyes on Glasgow

Cat Cubie’s job is to find and share with you the fabulous things the city has to offer, from gigs to gastro.