Monkfish and Chorizo Skewers with Piquillo Pepper Coulis Recipe

Ingredients

• 1 lb monkfish, skin removed and cut into cubes
• 8 oz chorizo sausage, sliced
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 4 tbsp olive oil (divided)
• 1 cup piquillo peppers, drained and roughly chopped
• 2 tbsp sherry vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread the monkfish, chorizo, red onion, and bell peppers onto skewers.
3. In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, salt, pepper, and minced garlic.
4. Brush the skewers with the seasoning mix.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the monkfish is cooked through and the vegetables are tender.
6. In a blender, combine the piquillo peppers, sherry vinegar, honey, remaining 2 tablespoons of olive oil, smoked paprika, salt, and pepper.
7. Puree until smooth.
8. Serve the skewers with the piquillo pepper coulis on the side.

Verdict

These Monkfish and Chorizo Skewers with Piquillo Pepper Coulis are an explosion of flavors on your palate. The spicy chorizo perfectly complements the meaty monkfish, while the smoky paprika seasoning enhances the taste of the dish. The piquillo pepper coulis adds depth and a tangy flavor to the skewers. This dish is sure to impress your guests and make them come back for seconds.

Serving Suggestions

Pairs well with a side salad or roasted vegetables. Serve with a glass of white wine or a cold beer to refresh your taste buds.