Cut the monkfish tail into large cubes, then marinate with garlic, lemon, salt, black pepper, and chili pepper. Set aside.

Cut the vegetables into thick strips. Steam them, then sauté with 1 tablespoon olive oil, black pepper, salt, and cilantro.

Thread the monkfish, tomato, bell pepper, and onion alternately onto skewers.

Grill the skewers on a hot grill for 3 to 4 minutes on each side.

Ready to serve. Enjoy!