Grilled marinated monkfish tail
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Gluten-free
Spicy, sweet and smoky – this simple monkfish recipe makes a quick, delicious dinner for two.
Ingredients
For the sauce
- 2 tbsp crème fraîche
- 1 tbsp mint, chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
Method
Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour.
Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest.
Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char.
To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined.
To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices.
Recipe tips
When preparing the fish, keep the bone in the fish, but separate the flesh from the bone.
