BBQ Monkfish

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BBQ Monkfish

By Charlotte Pike

Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your meaty monkfish tail meat in a few easy steps.

Monkfish pairs especially well with the gently smoky flavours and slightly charred texture imparted from the barbeque.

Serves 4

Grilled Monk

Ingredients

  • 800g monkfish tail fillet (trimmed of grey membrane)

  • 2 tbsp best olive oil

  • Sea Salt
Tikka Monkfish Kebabs
BBQ Tikka Monkfish Skewers

Method

Ensure your barbeque is at the correct temperature before cooking. If using charcoal, ensure they are white and there is no active flame burning. Heat a gas barbeque for around 10 minutes, ensuring it’s good and hot before cooking.

Brush the fish with a light film of oil, season with salt and put the fillet onto the hot barbeque, and cook for four minutes.

Carefully flip the fillet over and cook for another 2-3 minutes. The monkfish should be cooked in around 8 minutes. It will look lightly golden, as it will take on some of the smokiness of the barbeque.

Gently press the thickest part of the fillet with a knife and see if the flesh will break into flakes. You can cut it carefully and check if it is opaque throughout, too.

The internal temperature, should be 72C. Rest for five minutes before serving, so that the texture of the fish can soften.

If your barbeque bars have a tendency to stick, brush the bars with a little sunflower oil before cooking the fish. Serve hot.

About Your Monkfish

Raw monkfish tail fillet

Monkfish is a highly favoured firm, meaty-textured fish, with a beautiful bright white colour to the flesh.

The monkfish itself is not much of a looker, but it tastes wonderful. Its anatomy is different from most of the fish we enjoy, and its tail and cheeks are the parts we eat. Allow approximately 175-200g per main course portion.

The monkfish tail can be cooked as a whole fillet and sliced when cooked, or cut into individual portions before cooking.

It also works very nicely cut into generous chunks and added to fish stews or curries. Just make sure it’s added in to the sauce and lightly simmered for 6-8 minutes until cooked, before serving.

Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.

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Delivery Information

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Unit 1
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Orders 18 miles +

Or why not order with friends and family to qualify for free delivery over £60?

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Manage Box

You can change your box whenever you want by logging into your account or by contacting us directly. You can change the frequency, change the box type or even cancel.

Select Frequency

Each box can be purchased as a one time purchase or why not choose to have it delivered every week, every 2 weeks or every 4 weeks for hassle free From Shore to Door fish deliveries. Our subscriptions have excellent savings and can be cancelled anytime.


Choose Box

We have 9 fish boxes available to suit everyone, whether it’s the Family Favourites, the Fish Supper or Luxury BBQ Fish Box, each one is great value for money.

Or why not choose the Skippers Choice Taster Box, you select which fish you don’t like then let us handpick a selection of products from our wide range of best selling Scottish seafood. We will try and give you a different selection each time.