Moroccan · Main course
Agadir Monkfish Charmoula Skewers
Firm, meaty monkfish is perfect for the grill, and in Agadir it is cubed, marinated in charmoula and threaded onto skewers with peppers and onion, then charred over coals until just cooked and smoky. The dense white flesh holds together beautifully and drinks up the herb-and-garlic marinade — a modern Atlantic-coast favourite.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g monkfish tail, cut into cubes
- 1 red pepper and 1 onion, in chunks
- 1 bunch coriander and parsley, chopped
- 5 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- Juice of 1 lemon and 5 tbsp olive oil
- Salt and lemon wedges to serve
Method
- 1
Marinate
Toss the monkfish cubes in charmoula made from the herbs, garlic, cumin, paprika, cayenne, lemon and oil, and leave 20 minutes.
- 2
Thread
Thread the fish onto skewers, alternating with pepper and onion chunks.
- 3
Heat the grill
Get the charcoal to a steady medium-high heat.
- 4
Grill
Grill the skewers, turning, for 8–10 minutes until the fish is opaque and lightly charred but still juicy.
- 5
Serve
Rest a minute, then serve with lemon and extra charmoula.
Chef's tips
- Monkfish is one of the few fish firm enough not to fall off the skewer — cut even cubes so they cook uniformly.
- Don't overcook; monkfish dries if pushed too far, so pull it as soon as it turns opaque.
- Soak wooden skewers first, or use metal ones, so they don't burn over the coals.
Frequently asked questions
What other fish can I use?
Any firm fish that holds together — swordfish, tuna or large prawns all skewer and grill well with the same charmoula.
Can I cook these under a grill?
Yes; a hot overhead grill or griddle pan works indoors, turning the skewers to colour all sides, though charcoal adds the signature smoke.