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Monkfish Kebabs Marinated with Herbs and Yogurt Recipe

Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
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Monkfish Kebabs Marinated with Herbs and Yogurt

Photo by: Joseph DeLeo

The yogurt helps to tenderize the fish. Salmon can be used instead of monkfish if you like. Serve with brown rice, or lentils and braised spinach, to increase the fiber content.

Yield: Serves 4

  • 1¼ lbs monkfish fillet, cut into 1-inch cubes
  • ¾ cup set low-fat plain yogurt
  • 2 tablespoons chervil or dill, coarsely chopped
  • Salt and freshly ground black pepper
  • Skewers


Mix the fish cubes in a bowl with the yogurt and half the chervil. Season with salt and pepper and leave to marinate. Preheat the grill to high.

Place the fish pieces on skewers or line them in rows on a baking sheet, smearing over any excess yogurt from the bowl.

Cook for about 5-10 minutes, depending on the size of the cubes of fish and the heat of the grill. They should be just firm to the touch.

Serve the kebabs on a bed of rice or salad if you like, pour over the cooking juices and scatter over the remaining chervil or dill for a fresh taste.

© 2005 Sophie Braimbridge and Erica Jankovich

Nutrients per serving (% daily value)

Nutritional information is provided by the author.

Fiber rating: Low
Per serving:
0g fiber
157 calories
6g fat
3g saturated fat
0.35g sodium

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