Paul McVeigh's barbecued monkfish
The meaty texture of monkfish is ideal for the harsh heat of a barbecue, enjoyed with fresh herbs and squeeze of lemon for added flavour
SERVES
4
PEOPLE
COOKING TIME
12
MINUTES
Ingredients
4 monkfish tails
For the marinade:
zest of 1 lemon (reserve lemon juice for basting butter)
4Â tbsp parsley, chopped
2 tbsp rosemary, chopped
2 garlic cloves, crushed or very finely chopped with tiny pinch of salt
5-6 tbsp neutral oil (sunflower, rapeseed)
For the basting butter:
150g butter, melted (can be melted in stainless steel bowl to the side of grill)
juice of lemons and other citrus fruit from rub and marinade
bunch thyme
bunch rosemary
Method
Mix the marinade ingredients together and marinate overnight in a ziplock bag, completely covering fish
Tie stalks to wooden spoon handle to create a ‘herb basting brush’. Mix melted butter and juice.
Clean hot grill with wire brush. Remove excess oil/marinade from fish using fingers as ‘squeegee’. Place fish on the grill and resist the temptation to move it for five minutes to allow the crust to form. Turn and sear opposite side for three minutes. Baste seared side with citric butter.
Sear remaining sides for approx. three minutes each, until all four sides are done, basting seared sides, 14-15 minutes in total. Use a probe, aim for optimum 55ËšC, or slightly under to allow fish to reach 55ËšC while resting before serving.
