Recipes - Monkfish

General Cooking Times (minutes)

 

170g/6oz Portions	Grill	Shallow Fry	Poach	Bake	Steam	Microwave	Deep Fry
Steaks	-	-	-	-	-	-	-
Fillets	-	-	-	-	-	-	-

Grilled Monkfish with Rosemary and Caprese Salad (Serves 4)

500-600g monkfish, filleted and skinned
8 sprigs of fresh rosemary (kept long for skewering)
100g tomatoes per person (plum, vine, cherry or a mixture)
2 bufala mozzarellas, weighing 125g each
A handful of whole, fresh, bushy basil leaves
Good extra virgin olive oil
A squeeze of lemon juice
Sea salt

Slice the monkfish thinly lengthways down each fillet and cut into 8 lengths. Thread a sprig of rosemary through each one until the whole strip is skewered.

Slice the tomatoes, leaving the smaller ones whole. Arrange on a serving plate with torn – up chunks of mozzarella. Scatter the fresh basil leaves on top and dress with your best virgin olive oil. Lemon flavoured works well too.

Get your grill or barbecue hot. Brush the monkfish with a little oil and a sprinkle of sea salt and grill for 2-3 minutes per side, allowing the fish to lightly sear and the rosemary to blacken.

Place the monkfish on top of the salad and finish with a further sprinkling of crunchy sea salt, a squeeze of lemon and a little more olive oil.

This recipe was provided by Mitchell Tonks for Seafood Week (October 2004), Click Here for more information.

BBC Recipes for Monkfish

Click Here to go to the BBC Lifestyle website.