Monkfish is superb on the grill,whichever way you choose to prepare it. It stands up to stong flavours well so you can use BBQ sauces or powerful spices. It is also meaty enough to sear at a high temperature developind an external crunch.
A classic partner for monkfish is chorizo. The spicy, paprika flavour from the chorizo matches the monkfish superbly.
- 2 large monkfish tails or 4 small tails – (ask Terry to fillet them) cut into bite size chunks
- 75-100g Chorizo, sliced 0.5 cm thick
- 10-15 cherry tomatoes
- half a red onion
- juice of half a lemon
- small handful of chopped fresh parsley
- Soak the skewers in water for 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 grill to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil
- Lay the skewers on the grill and cook for around 4 mins each side until the fish starts to get sear marks, the onions soften and the cherry tomatoes shrink
- Squeeze over the lemon juice and then once plated, sprinkle over the parsley
Serve with some Charlotte potatoes cut into small chunks and roasted in a hot oven (or on a baking tray over BBQ coals, or even wrap everything in 2 layers of foil and place directly on the grill, giving a shake every 15 mins) with rosemary, garlic and some more red onion.. The crispy burnt bits are the tastiest.
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