Grilled monkfish and shrimps on a rosemary spiedini Grilled monkfish and shrimps on a rosemary spiedini

Opskrift: Grillet havtaske og reje på rosmarin-spidini. Opskrift: Grillet havtaske og reje på rosmarin-spidini.

You can prepare this dish in our Grill 17 and Forno Gas Grill.

This is a very easy, quickly prepared and absolutely delicious starter.

If you have a thick rosemary bush, you can use the twigs as skewers.

If not, just use standard wooden skewers. I recommend “marinating” them in white wine and rosemary. In this way, they take on a nice taste and do not burn on the grill.

  • 300 g (0.6 lbs) monkfish, cut into pieces of 4 cm (1.6 inches)
  • 12 big shrimps, shell and head removed (I leave the tail on because it looks good)
  • Salt and pepper
  • Olive oil
  • One lemon, cut into wedges

Salsa inzamino

  • A handful of flat leaf parsley, finely chopped
  • A small handful of mint leaves, finely chopped
  • 1 red chilli, without seeds, finely chopped
  • ½ clove of garlic, crushed in a mortar with a bit of salt
  • Olive oil
  • Juice from half a lemon

Pour herbs, chilli and garlic into a bowl. Add lemon juice and olive oil until the mixture turns into a pesto texture. Season to taste with salt and extra lemon juice.

Grill your spiedini 2-3 minutes on each side on a very hot grill.

Serve them with salsa inzamino and a lemon wedge.

Morsø Grill '17 View Product
Morsø Forno Gas Medio View Product
Morsø Forno Gas Grande View Product
Morsø Forno Gas Piccolo View Product

You can prepare this dish in our Grill 17 and Forno Gas Grill.

This is a very easy, quickly prepared and absolutely delicious starter.

If you have a thick rosemary bush, you can use the twigs as skewers.

If not, just use standard wooden skewers. I recommend “marinating” them in white wine and rosemary. In this way, they take on a nice taste and do not burn on the grill.

  • 300 g (0.6 lbs) monkfish, cut into pieces of 4 cm (1.6 inches)
  • 12 big shrimps, shell and head removed (I leave the tail on because it looks good)
  • Salt and pepper
  • Olive oil
  • One lemon, cut into wedges

Salsa inzamino

  • A handful of flat leaf parsley, finely chopped
  • A small handful of mint leaves, finely chopped
  • 1 red chilli, without seeds, finely chopped
  • ½ clove of garlic, crushed in a mortar with a bit of salt
  • Olive oil
  • Juice from half a lemon

Pour herbs, chilli and garlic into a bowl. Add lemon juice and olive oil until the mixture turns into a pesto texture. Season to taste with salt and extra lemon juice.

Grill your spiedini 2-3 minutes on each side on a very hot grill.

Serve them with salsa inzamino and a lemon wedge.

Morsø Grill '17 View Product
Morsø Forno Gas Medio View Product
Morsø Forno Gas Grande View Product
Morsø Forno Gas Piccolo View Product