Tandoori monkfish

Tandoori monkfish

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is a great recipe for the barbecue and works with other whole fish like bream, bass and trout, but you can also cook it under the grill. I like to serve the monkfish whole and carve it at the table – everyone seems to enjoy that ritual. I usually serve a simple cucumber and tomato salad on the side, though you might like some rice with it too.

Ingredients

Quantity Ingredient
1.2-1.5kg monkfish tail on the bone, trimmed of sinew and skin
olive oil, for cooking
sea salt
freshly ground black pepper

For the marinade

Quantity Ingredient
400ml greek-style natural yoghurt
100g root ginger, peeled and grated
6 garlic cloves, peeled and finely chopped
2 teaspoon garam masala
2 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon ground turmeric

Method

  1. Make slits in the monkfish through to the bone at approximately 5cm intervals, then lift the whole monkfish tail onto a tray.
  2. Mix all the marinade ingredients together in a bowl then pour over the monkfish, making sure that the marinade goes into the slits too. Cover with cling film and leave to marinate in the fridge for at least 2 hours, or up to 6 hours if you have enough time.
  3. Light your barbecue around 30 minutes before you are planning to cook, to ensure the coals will be white hot (otherwise the fish will stick). If grilling the fish, preheat the grill to its highest setting for 10 minutes.
  4. Remove the monkfish from the fridge and scrape off any excess marinade. Season with salt and pepper and trickle with a little olive oil. Place directly on the barbecue grid or on a tray under the grill and cook for 15–20 minutes, turning every 5 minutes. To tell if it’s done, insert the point of a small knife into the thickest part between the flesh and bone and hold it there for 5 seconds. Now put the knife on the back of your hand and it should feel between hot and warm.
  5. You can either remove the monkfish from the bone and serve it on warmed plates or bring it to the table on a platter and carve the fish in front of your guests.
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