Barbecued monkfish







Cook Time

40-45 Min


  • 4 tablespoons olive oil
  • grated zest of 1 lime
  • 2 teaspoons Thai fish sauce
  • 2 garlic cloves, crushed
  • 1 teaspoon grated fresh root ginger
  • 2 tablespoons chopped fresh basil
  • 700g/1 1⁄2lb monkfish fillet, cut into chunks
  • 2 limes, each cut into 6 wedges
  • salt and freshly ground black pepper
  • noodles or rice, to serve
  • Soak bamboo skewers in water for 30 minutes to prevent burning.
  • Mix the olive oil, lime zest, fish sauce, garlic, ginger and basil together. Season with salt and pepper.
  • Wash the monkfish under cold running water, and pat dry with kitchen paper. Add to the marinade and mix well. Cover and leave to marinate in the refrigerator for 2 hours, stirring occasionally.
  • Preheat a charcoal barbecue or grill until hot. Lift the monkfish pieces from the marinade, and thread them onto the skewers, alternating with the lime wedges.
  • Cook the skewers for 5–6 minutes on the hot barbecue or under the grill, turning regularly, until the fish is tender.
  • Serve with noodles or rice.
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