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Fish, Classics and bistro fare

Monkfish and bacon skewers with rice

Monkfish and bacon skewers with rice is a grilled fish dish for 4 people, ready in 35 minutes, medium difficulty, for about €4.80 per person. The key to success is picking thin bacon that crisps without drying out the fish, and keeping the cooking time short so the monkfish stays firm and juicy.

Monkfish has the firm texture of a good cut of meat, so wrapped in smoky bacon and grilled, it turns completely irresistible.

Monkfish and bacon skewers with rice
Total time
35 min
Difficulty
Medium
Cost per person
€4.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Monkfish has a rare quality for a fish, a dense, firm flesh that holds perfectly on a skewer without falling apart. Wrapped in thin smoked bacon, it turns crispy on the outside while staying moist inside. The paprika adds color and a light kick that wakes up the whole dish without ever covering up the fish's own flavor.

This is a spring or summer recipe, perfect when you're craving grilled food without reaching for red meat. Adults who like bold flavors will love it, kids a bit less because of the bacon and paprika. It works for a slightly more special weeknight dinner, or to impress guests without spending hours in the kitchen.

The ingredients

4 people

Fish counter

  • Monkfish 700 g

Butcher

  • Thinly sliced smoked bacon 8 slices

Fruits and vegetables

  • Lemon 1
  • Parsley 4 sprigs

Pantry

  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 2 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Soak wooden skewers in water for ten minutes.

    This keeps them from burning under the broiler.

  2. Cut the monkfish into large cubes, wrap each one in half a slice of bacon, and thread them onto the skewers.

    Finish each skewer with a piece of bacon so it stays in place.

  3. Brush with oil, paprika, and pepper, but go very light on the salt.

    The bacon is already quite salty.

  4. Cook the rice in salted water. 11 min

    Add a strip of lemon zest to the water for extra flavor.

  5. Grill the skewers in a pan or in the oven, turning them as they cook, and serve with the rice, lemon, and parsley. 10 min

    The monkfish is done when the flesh turns white and firm, without drying out.

Our tips to get it right

  • Cut the monkfish into even sized cubes so they all cook at the same rate on the skewer.
  • Don't pack the pieces too tightly on the skewer, leave a little space so heat can circulate and the bacon crisps evenly.
  • If cooking in a pan, use a thin layer of neutral oil and flip the skewers only once, as soon as the bacon starts browning.

The variations

  • Swap the monkfish for thick cod fillets, watching the cooking time since it will be a bit shorter.
  • For a fish free version, use whole button mushrooms wrapped in bacon, their firm texture is close to monkfish.
  • To save time, cook the monkfish cubes and bacon separately in a pan instead of threading them onto skewers.

What to serve it with

  • A lemony green salad
  • Grilled seasonal vegetables
  • A glass of dry white wine

Storage

Cooked skewers keep for 1 day in the fridge in a sealed container, the fish loses texture quickly. Reheat gently in a pan over low heat to avoid drying it out. Freezing isn't recommended, monkfish flesh turns fibrous once thawed.

Questions about this dish

Can you use a different fish instead of monkfish?

Thick cod or hake work well, as long as you pick a fish with firm flesh. Avoid fish that flakes easily, it won't hold up on the skewers.

How do you keep the bacon from burning before the monkfish is cooked?

Choose very thin bacon, it cooks fast and crisps up without needing a long cooking time. Watch it closely and turn the skewers as soon as the bacon starts to brown.

Can you prep the skewers ahead of time?

You can wrap and thread the skewers several hours ahead, then keep them covered in the fridge. Take them out right before cooking so they don't cool down the pan or oven too much.

Why add lemon to the rice cooking water?

The lemon zest subtly flavors the rice as it cooks, echoing the lemon served with the skewers at the table. It's a small detail that ties the whole dish together.

How long does it take to make monkfish and bacon skewers with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in monkfish and bacon skewers with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does monkfish and bacon skewers with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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