30 minutes, plus marinating and barbecue heating time
The famously meaty, firm texture of monkfish is perfectly suited to being cooked on a barbecue, being able to withstand the intense heat without falling apart. In this fantastic monkfish recipe Nathan Outlaw marinates chunks of the fish in a zesty marinade before grilling them until lightly charred and serving the skewers with a creamy peanut satay sauce – the perfect adaptation of a Thai classic for pescetarians to enjoy. To make this fish starter a main course, scale up the recipe and serve with plain rice and a leafy salad.
Lay the monkfish chunks on a tray and evenly coat in the marinade. Cover the tray with cling film and refrigerate for 1 hour. If you are barbecuing, light your barbecue 30 minutes before you intend to cook
600g of monkfish, trimmed of sinew and skin, cut into 20–25 even chunks
Meanwhile, make the satay sauce. Heat a medium pan over a medium heat, then add the oil. When it is hot, add the shallots, garlic and chillies and sweat for 3 minutes. Stir in the sugar and cook for a further 3 minutes, then add the fish sauce and coconut milk
1 tsp sunflower oil
6 shallots, peeled and finely chopped
2 chillies, deseeded and finely chopped
4 garlic cloves, crushed
2 tbsp of brown sugar
1 tbsp of fish sauce
200ml of coconut milk
Bring to the boil and simmer for a 2 minutes. Stir in the peanuts and the reserved lime juice, then season with salt and pepper to taste. Keep warm (or allow to cool if preparing ahead and reheat to serve)
160g of unsalted peanut, roasted and finely chopped
When the monkfish is ready, thread 4–5 chunks onto each skewers. Carefully lay the monkfish onto the barbecue (or hot griddle pan if preferred) and cook for 2 minutes on each side
Serve the monkfish on or off the skewers with lime wedges and the peanut sauce in a bowl on the side
1 lime, cut into quarters
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