Bbq fish something that is easier to do than you might think. If you are nervous about cooking fish on a bbq, then Monkfish is the way to go, it's meaty like steak so not too fragile and stands up to bold flavours and spices well.
This recipe by Tom Kerridge, taken from his book Outdoor Cooking, is a bbq fish recipe that tastes fantastic and is easy to do. The monkfish is marinated in Indian inspired spices, served with a spiced yoghurt dressing, a simple kachumber salad and flatbreads or nan breads. I am listing a link to a low carb flatbread recipe for anyone who is on a low carb diet. If you've never tried to cook fish on a bbq before then I highly recommend trying this recipe.
Ingredients:
Bbq Fish - Spiced Monkfish:
2 small prepared on the bone monkfish tails (about 500g each)
3 tbsp vegetable oil
1 level tbsp sea salt
2 tbsp Madras curry powder
1 tsp ground turmeric
100g salted butter, melted
1/2 lemon
Kachumber Salad:
2 cucumbers, deseeded & diced
1 small red onion, diced
150g cherry tomatoes, quartered
1 good squeeze of lemon juice
a handful of mint leaves, chopped
a pinch of salt
1 heaped tsp chaat masala
2 tbsps light olive oil
Yoghurt Dressing:
200ml natural yoghurt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground turmeric
a good squeeze of lemon juice
To Serve:
2 limes, cut in half
Nan breads or flatbreads (if on a low carb diet, click link for low carb flatbreads recipe)
Method: Lay monkfish on a large plate or baking tray. Mix the oil, salt, curry powder and turmeric together in a bowl, brush all over monkfish and pop in the fridge for an hour to marinate (if you have time) don't leave any longer than 1 hour as the fish will be too salty.
2 monkfish tails, 3 tbsp vegetable oil, 1 level tbsp sea salt, 2 tbsp Madras curry powder, 1tsp ground turmeric |
When ready to cook the fish, lay fish across the grill bars, so that you get nice chargrill lines across the tails. Cook for 4-5 minutes on each side or until spices begin to caramelise. Brush a little of the melted butter over each monkfish tail and cook for a further 6-8 minutes, turning constantly to ensure an even cook, this will give the monkfish a lovely smoky flavour.
100g salted butter, melted |
While the fish is cooking, put all the ingredients for the kachumber salad into a large bowl, toss to combine & set aside until ready to serve.
2 deseeded & diced cucumbers, 1 small diced red onion, 150g quartered cherry tomatoes, good squeeze of lemon juice, handful of chopped mint leaves, a pinch of salt, 1 heaped tsp chaat masala, 2 tbsp light olive oil |
In a bowl, whisk together the ingredients for the yoghurt dressing.
200ml natural yoghurt, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp ground turmeric, a good squeeze of lemon juice |
When cooked, remove the monkfish from bbq to a board for slicing, brush with any remaining butter and squeeze over juice of half a lemon, leave to rest for a few minutes.
Serve monkfish slices with kachumber salad, yoghurt dressing, lime halves and nan or flatbreads.
(for a great low carb flatbread recipe click here)
Notes on where I source my ingredients:
Monkfish from K O'Connell, Fishmongers, The English Market, Cork (readily available)
Spices from Mr Bell's Global Emporium, The English Market, Cork (readily available)
Cherry tomatoes & mint leaves grown in Click & Grow Smart Garden - for information on Click & Grow smart gardens and a 10% discount see my Smart Garden page above
Tom Kerridge's Outdoor Cooking- The Ultimate Modern BBQ Bible, is a fabulous bbq cookbook, I highly recommend it, it is full of delicious recipes including starters, meat & fish recipes, vegetarian options, sides and even deserts & a cake cooked on the bbq. taking your barbecue to a whole new dimension. If you are interested in purchasing Tom's book, please click on the link.
Many thanks
Jacqui
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