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Grilled Monkfish

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This grilled monkfish can be cooked in a tandoor or over coals on a barbecue.

Grilled monkfish just plain gets it! There are so many different ways to cook monkfish but grilling it is my favourite way. The key to success is finding the freshest ingredients and being extra careful not to overcook the fish.

Grilled monkfish on a serving platter with vegetables and lime wedges.

My Doori Tandoor oven experiment.

Lately I have been trying a lot of new recipes in my Doori Tandoor. This tandoor heats up a lot quicker than clay tandoors and the results so far have been fantastic!

I lit the tandoor and within 30 minutes it was ready to start cooking! This isn’t a paid advert. I just wanted you all to know that if you’re looking for a tandoor oven that is also portable, you might want to check out the Doori!

About this grilled monkfish recipe.

When I cook seafood, I like to keep things simple so that the fish is what you taste. The spicing complements the dish but should not overpower it in any way.

With this grilled monkfish recipe, you will get just that. Tender pieces of grilled monkfish in a light marinade. You char the monkfish over hot coals which gives it a subtle smoky flavour. You then baste it at the end of cooking with melted ghee making the end result, tender, juicy and out of this world delicious.

How do you choose the freshest monkfish?

It is monkfish tail which is normally on offer at fishmongers and supermarkets. So you will not be able to check the eyes like you would other fresh fish. Following is a list of things to look for when you purchase monkfish tail.

1. Appearance of Flesh: Fresh monkfish fillets should have moist, firm, and translucent white or pale pink flesh. If it looks dull, grayish, or has dried-out edges, it’s likely past its prime.

2. Smell: Fresh monkfish has a mild, almost sweet aroma of the sea. If it smells “fishy” or sour, it’s a sign it’s no longer fresh.

3. Firmness: Fresh monkfish should be firm to the touch. When you press the flesh, it should spring back rather than leaving an indentation. A soft or mushy texture indicates it’s older or improperly handled.

4. Moisture: Look for a slight, natural sheen on the flesh rather than excess liquid or a sticky surface. Excess liquid can indicate it’s been sitting for a while or that it was previously frozen and thawed improperly.

5. Skin: If buying a whole monkfish tail, check the skin—it should be intact and not dried out. Fresh whole monkfish may still have a dark, shiny, slightly moist skin with no signs of discolouration or dryness.

How do you prepare the monkfish for cooking?

Preparing monkfish tail for cooking involves cleaning, skinning, and sometimes removing the membrane. A good fishmonger will be happy to do this for you if he/she hasn’t already. Following is a list of what you need to do if preparing the monkfish for this grilled monkfish recipe at home:

1. Skin the Tail: If the tail still has skin, start by placing it on a cutting board with the skin side down. Slide a sharp fillet knife between the flesh and the skin at the thick end of the tail. Hold the skin taut and gently run the knife along the flesh, keeping it as close to the skin as possible to remove it in one piece.

2. Remove the Membrane: Some monkfish tails come with a thin, silvery membrane that can make the fish tough if left on. To remove it, make a shallow cut along the membrane, and use your knife to gently peel it away from the flesh, similar to removing silver skin from meat.

3. Trim and Portion: This grilled monkfish recipe calls for the monkfish to be cut into large bite sized pieces. Cut away any discoloured or thin, ragged edges to create a uniform shape. If the tail is large, you can cut it into smaller portions or medallions to help it cook evenly.

4. Rinse and Dry: Rinse the monkfish tail under cold water to remove any debris or loose membrane pieces. Pat it dry with paper towels, which will help it sear nicely if you plan to pan-fry or roast it.

5. Season and Prepare for Cooking: Time to start the grilled monkfish recipe. Season the monkfish tail with salt, pepper and then add it to your marinade. It only needs to marinate for 20 minutes so you can do this while your barbecue or tandoor oven is heating up. 

How long can you store leftovers in the fridge?

You want your monkfish to be as fresh as possible. It’s an expensive fish after all. If you do have leftovers, you can wrap them tightly or place them in an air tight container and place in the fridge for 1 to 2 days.

To reheat, you could simply stir fry your grilled monkfish in a little oil until heated through or place it in an oven set to 200*C/400°F on a lightly greased baking tray to heat through.

 

Step by step photographs.

Ingredients for the recipe laid out on a serving platter.

Get all your ingredients prepared and ready before you start cooking.

Toasting the gram flour in a pan.

To toast the gram flour, place it in a dry pan over a medium heat and toast until fragrant and a couple of tones darker. Transfer to a plate and set aside.

The ingredients for the marinade in a mixing bowl.

Place all of the marinade ingredients in a mixing bowl and whisk until smooth. Then add the monkfish and veggies to marinate for 20 minutes.

The skewered monkfish and vegetables.

After marinating, skewer the monkfish and vegetables onto skewers to cook in a tandoor or over a barbecue.

Adding half potatoes onto the ends of skewers for the tandoor.

If cooking in a tandoor, skewer half potatoes onto the ends of the skewers. This will ensure nothing slips off the skewer into the fire.

The monkfish on skewers cooking in a tandoor oven.

Place the skewers in your prepared tandoor oven or over hot coals on your barbecue.

Grilled monkfish cooking in a tandoor oven.

Cook until nicely charred and cooked through. Be sure to turn the skewers from time to time for a more even cook. Baste at the end of cooking with the melted ghee.

The grilled monkfish on a cutting board.

When cooked to your liking, transfer to a clean surface.

Removing the monkfish and vegetables from a skewer.

Slide the monkfish and vegetables onto a serving board.

The grilled monkfish and vegetables on a serving platter.

The monkfish and vegetables can be simply picked up and eaten or wrapped up in naans or chapattis. Serve with lime wedges that can be squeezed over it all to taste.

Grilled monkfish and vegetables on a serving platter with lime wedges.

Sprinkle with flaky salt and enjoy!

 
Yield: 4

Grilled Monkfish with Vegetables

Grilled monkfish on skewers on a serving platter.

You are going to love this simple grilled monkfish recipe. When you cook it over hot coals, you get a delicious smoky flavour and the monkfish becomes tender. The marinade and melted ghee help bring it all together.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 750g (1 1/2 lbs) monkfish tail cut into lager bite sized pieces
  • FOR THE MARINADE
  • Salt and pepper to taste
  • 1 red onion, quartered and divided into petals
  • 1/2 green bell pepper, cut into similar sizes as the monkfish
  • 1/2 red bell pepper, cut into similar sizes as the monkfish
  • 3 tbsp coriander (cilantro), finely chopped
  • 1 tbsp Kashmiri chilli powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 1/2 tbsp toasted gram flour
  • 2 tbsp garlic and ginger paste
  • Juice of one lemon
  • 3 tbsp Greek yoghurt, Whisked
  • TO FINISH
  • 3 tbsp melted ghee
  • Flaky salt to season
  • 2 limes, quartered

Instructions

  1. If you have not already toasted your gram flour or purchased it pre-toasted, place your gram flour in a dry frying pan over a medium heat and let it toast until fragrant and a couple of shades darker. Transfer to a plate and set aside.
  2. Season your monkfish pieces with salt and pepper to taste. Then whisk all of the marinade ingredients together until smooth.
  3. Place the monkfish, bell pepper and red onion in the marinade and ensure it is all equally coated. You can go straight to cooking or let it marinate for about 20 minutes.
  4. Prepare your fire for either tandoori style cooking or for the barbecue. If cooking on a barbecue, you will need to set up your grill for direct heat cooking. I use about a shoe box full of charcoal for a recipe this size.
  5. Skewer the marinated monkfish and vegetables onto your skewers. If placing in a tandoor, be sure to place a half potato at the end of each skewer. These are not to eat but to keep the fish and vegetables from sliding into the fire.
  6. Cook for 10 to 15 minutes, turning the skewers from time to time for an equal cook. When the monkfish is almost cooked through, baste it with the melted ghee. Some of the ghee will fall into the fire and smoke it up. This is a good thing. That smoke is flavour.
  7. To serve, season more with a little flaky salt and place on the table with lime wedges that can be squeezed over the fish to taste.

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Heather

Thursday 29th of October 2020

Great recipe idea..... if you have never cooked monkfish before, like me, some idea of how long to cook for would have helped.

Dan Toombs

Friday 30th of October 2020

Hi Heather The fish takes very little time to cook so only 6 or 7 minutes depending on how big your chunks of fish are. Thanks Dan

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