Chimichurri monkfish

Chimichurri monkfish

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Cooking fish on a barbecue can be tricky because it can easily flake and fall apart, but monkfish is firm enough to withstand the heat. You can use monkfish cheeks as we’ve done here, which are succulent and delicious, or ask your fishmonger for monkfish tails to grill whole and slice. The herby chimichurri marinade works brilliantly with it.

Ingredients

Quantity Ingredient
12 monkfish cheeks
4 tablespoons Chimichurri marinade
sea salt
freshly ground black pepper

Method

  1. Trim off any tough outer membrane from the monkfish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours.
  2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to high and place the grill rack at the highest level. Alternatively, you could also pan-fry the fish over a medium heat. Thread the monkfish on to 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.
  3. We like to serve the dish with coconut or biro-biro rice, toasted farofa and stir-fried greens.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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