Monkfish, cauliflower pickle, ginger and coriander yoghurt

Monkfish, cauliflower pickle, ginger and coriander yoghurt

By
From
Everyday Seafood
Serves
4

Monkfish is probably the best fish to barbecue, but it does benefit from a little help flavourwise. Here I’m using Indian spices to give it a kick and bring the fish alive. The spicy cauliflower pickle and refreshing ginger and coriander yoghurt are ideal accompaniments.

Ingredients

Quantity Ingredient
4 monkfish tails on the bone, trimmed of sinew and skin, 200-300 g each
1 tablespoon mild curry powder
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 tablespoon sea salt

For the pickle

Quantity Ingredient
a drizzle sunflower oil
1 small cauliflower, cut into florets
1 fennel bulb, tough outer layer removed, thinly sliced, (ideally on a mandoline)
1 red onion, peeled and thinly sliced, (ideally on a mandoline)
2 green chillies, halved, deseeded and thinly sliced
200ml white wine vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
rapeseed oil, to dress
2 tablespoons chopped coriander

For the ginger and coriander yoghurt

Quantity Ingredient
200g full-fat greek yoghurt
3 tablespoons ginger juice, (see note)
2 tablespoons chopped coriander
salt

Method

  1. First, make the pickle. Heat a frying pan over a medium heat and add the oil. When hot, add the cauliflower florets and sweat for a few minutes without colouring until they start to soften slightly. Add the fennel, onion and chillies and heat for a minute, then tip into a bowl.
  2. Put the wine vinegar, salt and spices into a pan and bring to the boil, then strain the hot liquid over the cauliflower mixture. Cover the bowl with cling film and set aside to cool completely.
  3. For the monkfish, toast the spices in a dry pan over a medium heat for a minute until fragrant. Using a pestle and mortar or spice grinder, grind the toasted spices. Once the spice mix has cooled down, stir in the salt.
  4. Coat the monkfish all over with the spice mixture and leave to marinate in the fridge for at least 30 minutes and up to 3 hours.
  5. For the yoghurt, mix the yoghurt, ginger juice and chopped coriander together in a bowl and season with salt to taste. Cover and refrigerate until ready to serve.
  6. If you are barbecuing, light your barbecue 30 minutes before you plan to cook, or preheat the grill. When the coals are white hot or the grill is ready, lay the monkfish tails on the barbecue grid or grill rack and cook for 4–5 minutes on each side, turning carefully.
  7. Meanwhile, to finish the pickle, drain the cauliflower mixture and return to the bowl. Dress with a generous glug of rapeseed oil and toss through the chopped coriander. Season with salt to taste and mix well.
  8. Serve the fish with a generous spoonful of the cauliflower pickle and the ginger and coriander yoghurt on the side.

Note

  • To make the ginger juice, grate 150 g freshly peeled ginger and squeeze tightly in a piece of muslin over a bowl to extract the juice.
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