Grilled monkfish recipe
by Mitch Tonks | 0 comments | Print recipeTweet
This Monkfish recipe is in the style of Romagna which is a region in Italy famed for its seafood. This is an old fisherman’s recipe which we use all the time at the Seahorse, it is very simple but delicious.
At a glance
- Cuisine Italian
- Recipe Type Main
- Difficulty Easy
- Preparation time 20 mins
- Cooking time 20 mins
- Serves 2 people
- 1 Good sized monkfish tail or 2 small tails
- 1 handful Breadcrumbs
- 2 Dried birdseye chillies, crumbled
- 1 pinch Oregano
- 1 pinch Fennel seeds
- 1 pinch Dried thyme
- 1 pinch Chopped bay leaves
- 1 ml (0fl oz) Olive oil
- 2 Garlic cloves finely chopped
- 1 tbsp Finely chopped parsley
- 1 pinch Salt
- Mix together the breadcrumbs chilli and herbs.
- Prepare the fish for grilling by first skinning it and removing the membrane. Then cut down one side of the bone to the bottom, not quite going through so it's still attached to the bone. Turn the fish round and do the same form the opposite side.
- Lightly brush with olive oil then sprinkle with the breadcrumb mixture.
- Heat a grill pan nice and hot and grill for 5 - 10 minutes until the breadrumb coating and fish start to catch and grill. Turn the monkfish over and repeat for 5-10 minutes on the other side.
- Mix together the remaining olive oil with the parsley and garlic, season then spoon a little over the fish with a squeeze of lemon.
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