Indian-spiced monkfish

By chef Gaz Smith and butcher Rick Higgins. Monkfish is like the pork of the fish world. It works so well on a barbecue and it can also take that charring on the outside.

Indian-spiced monkfish

SERVES

3

PEOPLE

PREP TIME

360

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 1 x 700g monkfish tail

  • Juice of 1 lime 

  • For the marinade:

  • 4 tablespoons vegetable oil 

  • 2 tablespoons hot curry powder 

  • 1 tablespoon honey 

  • ½ tablespoon nigella seeds 

  • 1 teaspoon fenugreek seeds 

  • 1 teaspoon fine sea salt 

  • 1 teaspoon freshly ground black pepper 

  • Zest and juice of 1 lemon 

  • 200ml coconut milk 

You have reached your article limit. Already a subscriber? Sign in

Subscribe to access all of the Irish Examiner.

Annual €130€80

Best value

Monthly €12€6 / month

Benefit image

You may also like...