Grilled monkfish with borlotti beans, mussels, chilli and gremolata

GBC Tish Monkfish FILM 1080P 3 10 22
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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.

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First published in 2022

Ingredients

Metric

Imperial

Gremolata

Mussels and borlotti beans

Monkfish

Method

1

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

Heat a medium saucepan over a medium heat and add a dash of oil

  • 1 dash of extra virgin olive oil
3

Sweat the shallots and the bay leaf until the shallots are just softened, about 6-8 minutes

4

Add the mussels and white wine

  • 200g of live mussels, washed and de-bearded
  • 150ml of white wine
5

Cover and steam the mussels until they have just opened, about 5 minutes

6

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

7

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
8

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

9

Remove the fish from the griddle or pan, squeeze over some of the lemon and let rest for a couple of minutes

10

Add the mussels which have been picked from their shells to the beans along with the reserved mussel stock

11

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

12

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

First published in 2022

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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