Monkfish skewers on bay branches

Name: Monkfish skewers on bay branches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 800 g monkfish loin in large cubes; 8 sturdy bay branches (or skewers with bay leaves between cubes); 150 g bacon squares (optional); Olive oil, crushed garlic, salt and pepper; 1 lemon

Madeira-style: monkfish cubes threaded on bay-laurel branches that perfume the fish from within while the embers work the outside.

⏱ Prep: 20 min 🔥 Cook: 10 min 👥 Serves: 4 Direct heat Difficulty: Média

Method

Season the monkfish with oil, garlic, salt and pepper; rest 20 minutes.
Thread the cubes onto the bay branches, alternating with bacon.
Grill over medium-hot embers, turning every 2–3 minutes.
At 8–10 minutes the fish should be opaque and firm (55 °C at the centre).
Squeeze over lemon and serve on the branch.

🌡 Fire & temperature
Target 55 °C at the centre · pull at 53–54 °C: monkfish keeps cooking off the grill.
Chef's Station: exact temperatures →

🛍 Recommended product
EKOOLOGY biocharcoal — even embers for turning skewers without surprises.
See the products → · Where to buy →

💡 Kool tip: Soak the bay branches in water for 30 minutes first: they perfume without burning.

🍷 Serve it with: Grilled corn on the cob and a heart-tomato salad are the perfect company.

Next recipe: Piri-piri chicken, Guia style →