Recipe courtesy of Laura Calder

Monkfish in Herbes de Provence Marinade

  • Level: Easy
  • Total: 1 hr 17 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 7 min
  • Yield: 8 skewers
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14 ounces/400 g monkfish, cut into cubes

1 tablespoons herbes de Provence

2 cloves garlic, minced

1/4 cup/60 ml olive oil

1/4 cup/60 ml white wine

Salt and freshly ground black pepper

2 lemons, 1 sliced into half moons, 1 cut into wedges

Special equipment: wooden skewers soaked in water for several hours.


  1. Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
  2. Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
  3. Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.
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