Scallop and monkfish skewers with fattoush

16 June, 2010  |  Cooking, Fish, Seafood  |  , ,

Scallop and monkfish skewers with fattoush

Ingredients (serves 2)

  • 8 medium fresh scallops
  • 300 gr monkfish tail, bonned and skinned
  • 4 x15cm rosemary branches
  • Salt and freshly ground pepper
  • Lemon, cut into wedges to serve

For the fattoush salad

  • 1 romaine lettuce, torn
  • 2 tomatoes, chopped
  • 2 small cucumbers, peeled and cubed
  • 10 radishes, sliced
  • 3 spring onions, sliced
  • a small bunch of mint leaves, chopped
  • a handful of chopped parsley, chopped
  • 2 pita bread, torn into pieces

For the dressing

  • the juice of 1 lemon
  • 3 tbsp olive oil
  • salt
  • 1 to 2 tbsp sumac

How to:

  1. Cut the vegetables into bite sizes.
  2. Oil the torn pitta bread pieces and sprinkle them with sumac. Place them on a baking tray and bake them for 20 min until crisp.
  3. Prepare the dressing and toss all ingredients in a salad bowl. Top with the crisp pitta bread.
  4. For each skewer you will need 2 scallops and 2 cubes of monkfish. Pull the leaves off the rosemary stalks, leaving just the tufts at the end. Sharpen the other end into a point.
  5. Cut the monkfish into cubes roughly the same size as the scallops. Thread a scallop on first, making sure the rosemary stick goes through the white muscle part . Next thread on a piece of monkfish,  the other scallop, and finally the other piece of monkfish.
  6. Heat a griddle pan. When very hot, place the skewers on and grill. Season with salt and pepper while grilling. Turn over after 3 minutes.
  7. Serve with the fattoush salad along with wedges of lemon.

Fattoush salad


  1. What a brilliant idea to use rosemary for skewers. I don’t think that we can get monkfish in Greece but I think rosemary would be great with other fish and well as with chicken souvlakia. Both recipes look delicious.

    • Hi Ivy,
      Monkfish is called “peskandritsa” – πεσκανδρίτσα in Greek. They also call it βατραχόψαρο or φλάσκα. Let me know if you manage to find it!

      • Thanks for the reply Myrto. I’ve heard of peskandritsa but never eaten it before. Shall have my eyes open for it.

  2. I’ve always heard using rosemary or lemongrass as skewers would enhance the flavor of the dish, but have always thought rosemary might be too flimsy on the grill… but this looked beautiful so I may have to try it soon!

  3. Hi Myrto!

    thanks for visiting my blog. I love your cooking. I will certainly come back for more 🙂


  4. I love fresh scallops and the salad looks really appetizing. Your photography is amazing Myrto.