Grilled monkfish with borlotti beans, mussels, chilli and gremolata
This recipe is perfect for any occasion when you want something comforting but celebratory - buttery beans and mussels, juicy pieces of monkfish tail and a perfectly balanced gremolata to finish. Any leftover gremolata will keep in the fridge covered for up to four days, and pairs well with grilled fish, meat and vegetables.
Ingredients
Metric
Imperial
Gremolata
- 2 tbsp of fresh parsley, finely chopped
- 1 tbsp of fresh marjoram, finely chopped, or use fresh oregano
- 2 tbsp of fresh basil, finely chopped
- 1 garlic clove, finely chopped
- 1 shallot, peeled and finely chopped
- 1/2 lemon, zested and juiced
- 50ml of extra virgin olive oil
- freshly ground black pepper
- sea salt
Mussels and borlotti beans
- 2 dashes of extra virgin olive oil
- 1 banana shallot, peeled and finely chopped
- 2 bay leaves
- 200g of live mussels, washed and de-bearded
- 150ml of white wine
- 400g of tinned borlotti beans, drained and rinsed
- 50g of unsalted butter
- 1 red chilli, deseeded and finely chopped
- sea salt
- 1/2 lemon, for squeezing
- 2 tbsp of fresh parsley, finely chopped
- 2 tbsp of fresh basil, torn
Monkfish
- 4 monkfish tail, 200g each, membrane removed and scored lengthwise down to the bone
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1/2 lemon, for squeezing
- 1 handful of basil leaves, roughly torn
Method
To make the gremolata, mix together the herbs, garlic, shallot, lemon zest and juice and olive oil. Season to taste with salt and pepper, then set aside for one hour while you prepare the rest of the meal
- 2 tbsp of fresh parsley, finely chopped
- 1 tbsp of fresh marjoram, finely chopped, or use fresh oregano
- 2 tbsp of fresh basil, finely chopped, plus some extra whole leaves for garnish
- 1 garlic clove, finely chopped
- 1 shallot, peeled and finely chopped
- 1/2 lemon, zested and juiced
- 50ml of extra virgin olive oil
- freshly ground black pepper
- sea salt
Heat a medium saucepan over a medium heat and add a dash of oil
- 1 dash of extra virgin olive oil
Sweat the shallots and the bay leaf until the shallots are just softened, about 6-8 minutes
- 1 banana shallot, peeled and finely chopped
- 2 bay leaves
Add the mussels and white wine
- 200g of live mussels, washed and de-bearded
- 150ml of white wine
Cover and steam the mussels until they have just opened, about 5 minutes
Remove the mussels from the pan with a slotted spoon, discarding any unopened ones. Pick half of the mussels from their shells, and set aside
In a separate pan, heat up a dash of oil over a medium high heat. Add the beans and butter. Once the butter starts foaming, add the sliced red chilli
- 1 dash of extra virgin olive oil
- 400g of tinned borlotti beans, drained and rinsed
- 50g of unsalted butter
- 1 red chilli, deseeded and finely chopped
Heat a griddle pan or large sauté to a high heat. Season the monkfish tails, rub them with oil and then place in the pan. Cook the monkfish, turning frequently so that they caramelise on all sides, until they are cooked through (about 7-8 minutes). Once cooked, the fish should turn opaque and be firm to the touch, but still juicy
- 4 monkfish tail, 200g each
- extra virgin olive oil
- sea salt
- freshly ground black pepper
Remove the fish from the griddle or pan, squeeze over some of the lemon and let rest for a couple of minutes
- 1/2 lemon, for squeezing
Add the mussels which have been picked from their shells to the beans along with the reserved mussel stock
Use the back of a spoon to gently crush some of the beans, which will help thicken the sauce. Cook the beans for a couple more minutes to warm through the mussels, add the parsley, then squeeze some lemon juice into the stew and check for seasoning
- 2 tbsp of fresh parsley, finely chopped
- 1/2 lemon, for squeezing
Serve the beans topped with the monkfish tail and scatter over the remaining shell on mussels. Finish with a spoonful of gremolata and the reserved torn basil leaves
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