Stuffed Monkfish Recipe
BBQ 35mins plus marinating
4 Hot Fish Fruit Herbs
healthy Eating Main Course
Barbecues Gluten Wheat Dairy Free Eggless
Monkfish Tail Fillets, (about 200g/7oz each), skinned
bunch of fresh Thyme Sprigs
tbsp Olive Oil
and coarsely Ground Black Pepper
Cut 2 slices from the end of each of the citrus fruit and arrange lengthwise
down the centre of 2 of the fillets, overlapping if necessary.
Top each with some thyme sprigs and the finely grated rind of the remaining
fruit (reserving the fruit).
Season with salt and pepper then place the remaining fillets on top (so you have
2 reconstructed tails) and tie each at intervals with kitchen string. Place in a
Squeeze the juice from the reserved fruit, place in a small bowl, add the olive
oil, honey, salt and pepper and mix well. Pour over the fish, cover with
clingfilm, refrigerate and leave to marinate for 1 hour, turning from time to time.
5. Remove the fish from the dish, reserving the marinade
and cook over medium hot coals for 20-25minutes, turning
3 or 4 times and basting with the reserved marinade.
Main equipment required to make