Monkfish With Chilli and Lime

Here’s a terrific dish I knocked up last summer. As I’m writing this on a freezing cold Feb day, the samphire season seems a long way off but the monkfish recipe is fantastic at any time of the year. Crank up the chilli and it will blast that chill right out of your bones.

Some fish lend themselves to the hot grill perfectly. Others fall apart just at the thought of one.

Happily, as I love it, monkfish is one of THE best fish to grill in my opinion. It’s firm, meaty texture hold well whilst it’s subtle natural flavour makes a great blank canvas for all sorts of rubs and marinades.

I like to buy a whole tail from the fishmonger and ask him to skin it and cut into three pieces keeping the bone on. From a good fishmonger such as Rockfish in Bristol, this will cost you between £12-£15 for the whole tail so £4-£5 per portion. It’s worth it.

One of my favourite ways to prepare monkfish is to marinade in a simple fresh chilli, lime and olive oil mix for 20 mins or so before cooking. Make plenty as you’ll want to baste the fish throughout cooking to enhance the flavour. Add more chili than you think you’d need – approx one chilli per portion.

To cook 3 portions you’ll need:

• 3 fresh red chillis
• 4 limes
• 2-3 tbsp olive oil
• 2-3 tbsp thai fish sauce (optional)
• 1 tbsp sea salt flakes (only if not using fish sauce – both would be too salty)
• grind of black pepper

You can also add a few other bits if you like – chopped shallots, crushed garlic, sweet chilli sauce, white wine, rice wine vinegar. Play around until you find a combo that suits your taste and be sure to send us your mix so we can try it too!

Place your fish in a big bowl then pour over your mixed ingredients. Allow it to sit for 20 mins or so, but no longer or the lime juice will start to cook the fish and you’ll end up with monk fish cerviche! (not a bad thing in itself, but we are grilling here!!)

Once you’ve set the fish to marinate, set your grill going on a high heat unti lit reaches optimum cooking temp then set the heat down to medium.

Brush the grill lightly with veg oil and then carefully lay down your monkfish pieces. They need to cook for approx 8-10 mins depending on size and you should be looking to turn them about 4-5 times during this period. Each time you turn them, spoon a little more of the leftover marinade over the top. You are looking for a plump, scorched round the edges look that is firm to the touch. As with all fish – careful not to overcook.

I served this with samphire and mash allowing the monkfish to be the star of the plate. My mouth is watering just typing this!!!