Monkfish skewers with radish and apple salad

Recipe by: Aishling Moore

Monkfish tails diced into chunks and skewered like in this weekend’s recipe make an awesome addition to any summer barbecue. I’ve kept the seasonings rather light in the marinade, just a touch of minced garlic, fresh lemon juice and zest, and a sprinkle o

Monkfish skewers with radish and apple salad

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • For the monkfish

  • 450g monkfish tails

  • 3 tbsp golden rapeseed oil

  • 3 cloves garlic, minced

  • 2 tsp dried oregano

  • ¼ tsp freshly cracked black pepper

  • 1 lemon, juice and zest (plus extra for serving)

  • sea salt flakes

  • For the salad

  • 1 apple

  • 1 bunch of radish

  • 1 lemon juiced

  • 2 tbsp golden rapeseed oil

  • 2 sprigs of mint

  • Pinch of fine sea salt

Method

  1. For the apple and radish salad

  2. Slice the apple and radish into matchsticks and place in a small bowl.

  3. Finely slice the mint and add to the bowl.

  4. Season with fine sea salt and add the rapeseed oil and lemon juice. Toss to dress.

  5. For the monkfish skewers

  6. Light your barbecue at least 30 minutes before you intend cooking. Prepare the barbecue for direct cooking. It’s vital when barbecuing fish to cook at the highest heat possible to avoid the fish sticking to the bars off the grill

  7. To make the marinade combine the golden rapeseed oil, minced garlic, oregano, black pepper, lemon juice and zest in a small mixing bowl and mix well. Set aside.

  8. Pat the monkfish dry with kitchen paper to remove any excess moisture. Cut the monkfish tails into 2cm chunks.

  9. Thread the monkfish chunks on the skewers, if using wooden skewers soak in cold water for 10 minutes beforehand.

  10. Place the monkfish skewers on a large roasting tray and pour over the marinade.

  11. Allow to marinate for no longer than 15 minutes.

  12. Remove the monkfish from the marinade and shake off the excess. Season with sea salt flakes.

  13. Place the skewers on the hottest part of the barbeque, allowing enough space between them.

  14. Cook on one side for 4 – 5 minutes without disturbing to allow a crust to develop which will aid when turning the monkfish.

  15. Once charred and 60% of the way cooked turn and finish cooking on the other side and cook for a further 3-4 minutes.

  16. Remove from the grill and season with sea salt, serve immediately with lemon wedges and the radish and apple salad.

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