Spicy BBQ monkfish with charred green bean salad and raita
Ingredients
Metric
Imperial
For the fish
- 1 tbsp of chilli powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp flaky sea salt
- 1 tsp sugar
- neutral oil, a splash
- 600g of monkfish, off the bone and cut into evenly sized chunks
- 1 lime, to serve
For the raita
- 200g of natural yoghurt
- 1/2 cucumber, deseeded and sliced
- 1/2 tsp ground cumin
- lime juice, a squeeze
- 1 pinch of sugar
- 1 handful of mint leaves, finely shredded
For the green beans
- 200g of green beans, trimmed
- 2 tsp coconut oil
- 1 tsp black mustard seeds
- 50g of toasted coconut flakes
- 1 tsp nigella seeds
- 1 pinch of flaky salt
Equipment
- Skewers
Method
Combine the chilli powder, smoked paprika, garlic powder, onion powder, salt, sugar and oil and mix. Add the monkfish pieces and mix well
- 1 tbsp of chilli powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp flaky sea salt
- 1 tsp sugar
- neutral oil, a splash
- 600g of monkfish, off the bone and cut into evenly sized chunks
Make the raita by mixing all the ingredients with a pinch of salt. Set aside
- 200g of natural yoghurt
- 1/2 cucumber, deseeded and sliced
- 1/2 tsp ground cumin
- lime juice, a squeeze
- 1 pinch of sugar
- 1 handful of mint leaves, finely shredded
Set up the barbecue for direct cooking
Place the green beans into a fish cage and grill over direct heat until charred on both sides – around 5 minutes per side
- 200g of green beans, trimmed
Thread the monkfish pieces onto skewers and grill over direct heat for a couple of minutes on each side, or until just cooked through and the internal temperature of the fish reaches 63°C
In a frying pan, add the coconut oil and, when hot, add the mustard seeds and fry until they pop
- 2 tsp coconut oil
- 1 tsp black mustard seeds
Add the toasted coconut flakes, nigella seeds and beans. Toss together with a pinch of salt and arrange on a platter
- 50g of toasted coconut flakes
- 1 tsp nigella seeds
- 1 pinch of flaky salt
Place the monkfish skewers on top and serve with the raita and a squeeze of lime
- 1 lime, to serve
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