Barbecue Monkfish On The Bone Recipe
Here's a grill-friendly fish for early summer
Two Michelin-starred Chef Nathan Outlaw is one of England's most celebrated chefs. His recent book, Modern Seafood, is a culinary homage to sustainable fish. Ready to discover your favorite new grilled fish recipe? It's monkfish with homemade orange-rosemary barbecue sauce.
Firm-textured monkfish stands up well to the heat of the barbecue, but you can broil it instead if you like. The predominant flavors in the barbecue sauce — orange and rosemary — work so well here, though I tweak the flavorings according to what I have to hand and which fish I happen to be cooking. I like to serve this with a medley of barbecued vegetables, which I cook just before the monkfish.
- To make the barbecue sauce, heat a skillet over medium heat and add a drizzle of olive oil. When hot, add the shallots, garlic and chiles and sweat for 2 minutes. Add the herbs, fennel seeds, and orange zest and cook for another minute.
- Next add the sugar and wine vinegar, stir until the sugar is dissolved, then let bubble to reduce until syrupy. Now add the orange juice (including the freshly squeezed), mustard and tomato ketchup.
- Bring to a simmer and let bubble until the liquid has reduced by half.
- Taste and season with salt and pepper as required.
- Tip the contents of the pan into a food processor and blitz for 2 minutes. Strain through a strainer into a bowl and let cool. This sauce will keep in the refrigerator for a week.
- A couple of hours before cooking the fish, lay the monkfish tails side by side in a dish and spoon 2 tablespoons of the barbecue sauce over each one. Cover and let marinate for 2 hours.
- Light your barbecue well ahead, or preheat the broiler to medium-high just before cooking. When hot, cook the fish for 5 minutes on each side or until it just starts to come away from the bone; do not overcook.
- Serve the fish on warmed plates with some fresh sauce and barbecued vegetables, if you like, on the side.
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