3 garlic cloves
1 1/2 pounds monkfish fillets, cut into 32 (1-inch) cubes
1/2 cup finely chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil plus more for grill
2 teaspoons smoked paprika (Pimentón de La Vera)
1 cup 1/2-inch cubes peeled eggplant (from 1 small)
Fine sea salt
Freshly ground black pepper
2 large red bell peppers
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
Heat oven to 400º. Line a baking sheet with parchment paper.
Gently smash and peel 1 garlic clove; thinly slice remaining garlic. Put sliced garlic, fish, parsley, 2 tablespoons oil and paprika in a bowl; toss to combine well. Cover and let stand at room temperature.
Spread eggplant cubes and peeled garlic clove in 1 layer on prepared baking sheet. Drizzle with remaining tablespoon oil and season with generous pinch salt and pepper. Bake until tender, about 15 minutes. Transfer to a rack to cool.
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Char bell peppers over stovetop gas burners set on high (or over the grill), turning peppers frequently, until skins are blackened and blistered on all sides. As ready, transfer peppers to a large bowl and keep tightly covered with plastic wrap. When both peppers are done, let stand, covered, for 10 minutes.
Use your fingers to rub off bell pepper skins, dipping your hands into a bowl of water to rinse off pepper skins as you go (do not rinse peppers), then seed peppers.
In a blender, purée charred peppers, eggplant, roasted garlic clove and vinegar until smooth; season sauce with ½ teaspoon salt; adjust salt and pepper to taste.
Thread monkfish onto 8 skewers. Season skewers liberally with salt and pepper.
Grill skewers on lightly oiled grill rack until fish is opaque in center and singed in places, turning occasionally, about 10 minutes. Serve with pepper sauce.
Photo by Nina Choi