Lisa discovered this recipe in her favourite Nigel book.
It is one of those fish, 'but not as we know it Jim' recipes.
Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb.
It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book.
This can be cooked on a grill pan or a barbecue.
Ingredients
3 bushy sprigs rosemary, leaves finely chopped
4 anchovy fillets
2 large cloves garlic
salt and freshly ground black pepper
1 large lemon, juice only
3 tbsp olive oil
800g/1½lb monkfish fillet
Method
Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish.
Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife.
Peel the garlic, crush it flat, then smash it to a purée in the same way.
Stir together the herb, anchovy and garlic, adding a grinding of black pepper and a little salt. Remember the anchovies are quite salty.
Halve the lemon, squeeze it into the other ingredients and slowly blend in the olive oil. You will be left with a green and fragrant slush.
Make certain that the fishmonger has removed all the pearly membrane from the fish. It is edible, but hardly pretty after cooking. If he hasn't, then peel it away with your fingers.
Slice the fish into two long, thick strips, then cut each one into four roughly equal pieces (each person will get two).
Push the fish pieces down into the marinade, turning them over in the oil. It will not cover them. Cover the bowl and leave it in the fridge for a minimum of an hour, maximum of three.
Get the grill hot. Lift the pieces of monkfish from their marinade and set them on the grill. They will take a good five minutes on each side, depending on the heat of your grill, and it is worth checking that they are cooked right through.
As the fish comes off the grill, season with more salt and a good squeeze of lemon at the table.
.
It is one of those fish, 'but not as we know it Jim' recipes.
Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb.
It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book.
This can be cooked on a grill pan or a barbecue.
Ingredients
3 bushy sprigs rosemary, leaves finely chopped
4 anchovy fillets
2 large cloves garlic
salt and freshly ground black pepper
1 large lemon, juice only
3 tbsp olive oil
800g/1½lb monkfish fillet
Method
Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish.
Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife.
Peel the garlic, crush it flat, then smash it to a purée in the same way.
Stir together the herb, anchovy and garlic, adding a grinding of black pepper and a little salt. Remember the anchovies are quite salty.
Halve the lemon, squeeze it into the other ingredients and slowly blend in the olive oil. You will be left with a green and fragrant slush.
Make certain that the fishmonger has removed all the pearly membrane from the fish. It is edible, but hardly pretty after cooking. If he hasn't, then peel it away with your fingers.
Slice the fish into two long, thick strips, then cut each one into four roughly equal pieces (each person will get two).
Push the fish pieces down into the marinade, turning them over in the oil. It will not cover them. Cover the bowl and leave it in the fridge for a minimum of an hour, maximum of three.
Get the grill hot. Lift the pieces of monkfish from their marinade and set them on the grill. They will take a good five minutes on each side, depending on the heat of your grill, and it is worth checking that they are cooked right through.
As the fish comes off the grill, season with more salt and a good squeeze of lemon at the table.
.
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