Monkfish and scallop skewer with seafood sauce

45 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Rape 0.417 kg
Vieira 0.133 kg
Pimiento rojo 0.067 kg
Pimiento verde 0.067 kg
Perejil 5.0 g
Cebolla 0.067 kg
Cebolla 0.007 kg
Zanahoria 0.002 kg
Puerro 0.013 ud
Tomato 0.007 kg
Prawns 0.003 kg
Arroz 0.002 kg
Fumet 0.05 l
Brandy 0.002 l
Sal 0.25 g
Cebolla 0.017 kg
Pimiento verde 0.007 kg
Ajo 0.033 ud
Tomato 0.007 kg
No. 4 frozen squid 0.003 kg
Squid ink 0.001 kg
Vino blanco 0.002 l
Harina floja 0.001 kg
Fumet 0.033 l
Sal 0.033 g

For the skewer:

  • Clean the monkfish and cut into medallions.
  • Dice the onion, the green and red peppers into cubes of the same size and blanch. Then place in cold water.
  • Make the skewers. To do so, you will need to alternate the vegetables and the fish: onion, red and green pepper cubes. Then, on both sides of the skewer a monkfish medallion and a scallop.

For the American sauce

To decorate:


  • Grill the skewer.
  • Place some American sauce in the middle of the plate and a skewer on top.
  • Decorate the plate with the fried parsley leaves.
Nutritional information (1 portion)
Fiber 1.3 g
Saturates 0.87 g
Monounsaturated fatty acids 2.5 g
Polyunsaturated fatty acids 1.02 g
Cholesterol 26.93 mg
Calcium 77.49 mg
Iron 1.34 mg
Zinc 0.44 mg
Vitamin A 48.35 ug
Vitamin C 29.18 g
Folic acid 32.92 ug
Salt (Sodium) 483.11 mg
Sugars 2.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.