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Photo: David Loftus

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.

Reprinted with permission from Modern Seafood