Indian-spiced monkfish

Method

1. You want to make the marinade either first thing in the morning or the night before you’re going to be barbecuing.

2. Heat up your vegetable oil in a small saucepan over a medium heat and fry off the hot curry powder for 2–3 minutes. Add the honey, nigella seeds, fenugreek seeds, salt and pepper and stir to combine, then add the lemon zest and juice and coconut milk. Turn the heat down to low and bring the whole lot to a gentle simmer for 5 minutes, stirring regularly. Remove from the heat and let it cool completely.

3. Slather the monkfish in the marinade and leave it to absorb all the flavours for at least 6 hours, but preferably 12. Retain a bit of the marinade so you can brush the monkfish with it while it’s on the barbecue.

4. When you’re ready to barbecue, cook the monkfish tail over an indirect heat for 20 minutes, then for 6 minutes over the hot coals. Use the remaining marinade to brush it all over the tail as it cooks.

5. Squeeze over the lime juice before serving.