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.
SERVES
3
PEOPLE
PREP TIME
360
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 x 700g monkfish tail
Juice of 1 limeĀ
For the marinade:
4 tablespoons vegetable oilĀ
2 tablespoons hot curry powderĀ
1 tablespoon honeyĀ
Ā½ tablespoon nigella seedsĀ
1 teaspoon fenugreek seedsĀ
1 teaspoon fine sea saltĀ
1 teaspoon freshly ground black pepperĀ
Zest and juice of 1 lemonĀ
200ml coconut milkĀ
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