Step 1: Light a gas or charcoal grill. Alternately thread 4 slices of the chorizo, 4 of the cherry tomatoes, 3 or 4 chunks of the monkfish and 3 pieces of the red onion onto each of four 12-inch metal skewers. Brush the monkfish and chorizo kebabs with olive oil and season with salt and pepper. Step 2: Grill the kebabs over a medium-hot fire, turning once, until lightly charred and the fish is cooked through, about 4 minutes per side. Step 3: Meanwhile, in a small bowl, combine the 2 tbsp of olive oil with 2 tbsp fresh lemon juice and 2 tbsp finely chopped cilantro. Step 4: Transfer the kebabs to a platter and drizzle with the cilantro dressing. Grill the 1 French baguette halved, lenthwise, cut sides down, until toasted, about 20 seconds. Rub the toasted sides with the garlic and halved tomato. Cut the baguette pieces crosswise in half and serve with the kebabs.