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 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
Method
You want to make the marinade either first thing in the morning or the night before you’re going to be barbecuing.
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.
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.
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.
Squeeze over the lime juice before serving.
