Monkfish is superb on the grill,which ever way you choose to prepare it. It holds up to stong flavours well so you can use BBQ rubs or powerful spices with it and it is meaty enough to sear at a hight temperature to develop a lovely crust. The monkfish tails are great cooked whole on the bone but today I’ve gone for cutting into bite size chunks.
A classic partner for monkfish is chorizo. The spicy, paprika flavour from the chorizo matches the monkfish superbly. This recipe also adds red onions and cherry tomatoes giving a real sweet, spicy and juicy flavour-packed skewer.
To serve two people you’ll need:
- 2 large monkfish tails or 4 small tails – (ask your fishmonger to filet them ) cut into bite size chunks
- 75-100g Bath Pig chorizo, sliced into 5mm wheels
- 10-15 cherry tomatoes
- half a red onion
- juice of half a lemon
- small handful of chopped fresh parsley
Here’s how to put it together…
- Soak the skewers in water for a bout 30 mins to help stop the ends from burning
- Thread the monkfish onto the skewers alternating each chunk with chorizo, red onion or a tomato
- Drizzle with a good olive oil and season generously with salt and freshly gournd black pepper
- Set your grill up to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil (use a piece of scrunched up kitchen roll, dipped in the oil and held with BBQ tongs to do this)
- Lay the skewers down and cook for around 4 mins each side until the fish stars to get sear marks, the onions soften and the cherry toms shrink down
- Squeeze over the lemon juice and then once plated, sprinkle over the parsely
I served with some charlotte potatoes cut into small chunks and roasted in a hot oven with rosemary, garlic and some more red onion. You could do this on a baking tray over the coals if you like, or even wrap everything in 2 layers of foils and place directly on the grill, giving a shake every 15 mins. The crispy burnt bits are the best bits.