Grilled monkfish and shrimps on a rosemary spiedini

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.

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