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Fish, South and mountains

Monkfish skewers with Bayonne ham and pilaf rice

Monkfish skewers with Bayonne ham are a fish dish for 4 people, ready in 40 minutes, rated easy, for about €6.20 per person. The key to success is the short cooking time for the monkfish, which should stay tender, while the ham forms a golden crust around it and the pilaf rice cooks separately.

Tonight, monkfish skewers wrapped in Bayonne ham, grilled, with a fragrant little pilaf rice on the side.

Monkfish skewers with Bayonne ham and pilaf rice
Total time
40 min
Difficulty
Easy
Cost per person
€6.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Monkfish has that firm, dense texture that holds well on a skewer without falling apart, and it soaks up the saltiness of the Bayonne ham as it cooks. The lemon tucked between the cubes adds a bit of brightness, and the thyme adds quiet flavor without covering up the fish. It's a nice change from a plain fillet, with that fun skewer format everyone likes right away.

This is the kind of dinner to make on a weeknight when you have a little time, or on a relaxed Sunday with the family. Kids usually enjoy eating with their hands or pulling the pieces off the skewer, and the pilaf rice sits quietly alongside without stealing the show. You don't need to be a seafood expert to pull this off, the quick cooking time is forgiving.

The ingredients

4 people

Fish counter

  • Monkfish, cubed 700 g

Dairy

  • Bayonne ham 8 slices
  • Butter 20 g

Fruits and vegetables

  • Lemon 1
  • Onion 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Thymeoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Chicken brothoften in the pantry 60 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cut the ham slices in half, then wrap a piece around each monkfish cube.

    Use thinly sliced ham, it wraps easily around the fish.

  2. Thread the cubes onto skewers, alternating with lemon slices, then brush with oil and thyme.

    Leave a little space between the pieces so the heat circulates better.

  3. Cook the chopped onion in the butter, add the rice and toast it until translucent, then cover with hot broth. 18 min

    The rice should turn translucent before you add the broth.

  4. Grill the skewers in a pan or on the grill, turning them occasionally. 10 min

    Don't move them around too much, a nice crust forms on the ham.

  5. Let the rice rest, fluff it with a fork, and serve with the skewers. 5 min

    Resting off the heat finishes the cooking and separates the grains.

Our tips to get it right

  • Cut the monkfish into even cubes, around 3 cm, so they all cook at the same rate on the skewer.
  • Skip adding salt to the monkfish before wrapping it, the Bayonne ham already brings plenty of salt on its own.
  • If you're grilling outdoors, keep the skewers over medium heat rather than high, the ham burns fast if it sits too close to the flame.

The variations

  • Swap the monkfish for cod or scallops, just shorten the cooking time slightly since they cook faster.
  • For a vegetarian version, use zucchini and bell pepper cubes wrapped in a thin slice of grilled eggplant instead of the ham.
  • For kids in a hurry, skip the skewers and just pan fry the monkfish and ham pieces together, serving the same pilaf rice on the side.

What to serve it with

  • A green salad with lemon dressing
  • Grilled seasonal vegetables
  • A glass of sparkling apple juice

Storage

Cooked skewers keep for 2 days in the fridge in a sealed container, best reheated gently in a pan so the fish doesn't dry out. The pilaf rice also keeps for 2 to 3 days and freezes well. It's best not to freeze the monkfish skewers themselves, since the texture suffers once thawed.

Questions about this dish

Can you prep the skewers ahead of time?

You can wrap the ham around the monkfish and thread the skewers a few hours ahead, then keep them covered in the fridge. Add the oil and thyme right before cooking so the fish stays firm.

How do you keep wooden skewers from burning?

Soak the wooden skewers in cold water for 15 minutes before using them. This helps them hold up much better against the heat of the pan or grill.

Can you use a different ham instead of Bayonne ham?

Yes, a thin cured ham like prosciutto works well and wraps just as easily around the monkfish. Avoid regular cooked ham, it's too thick and won't crisp up the same way.

Can the pilaf rice be made with a different broth?

You can use vegetable broth instead of chicken broth without changing anything else in the recipe. The toasted rice will absorb the liquid the same way, just with a slightly more neutral flavor.

How long does it take to make monkfish skewers with Bayonne ham and pilaf rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in monkfish skewers with Bayonne ham and pilaf 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 skewers with Bayonne ham and pilaf rice cost?

About €6.20 per serving, or €24.80 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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