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Citrus Stuffed Monkfish Recipe

HT  MC  BBQ  35mins plus marinating



Serves 4   Hot Fish  Fruit  Herbs  healthy Eating  Main Course  Barbecues  Gluten Wheat Dairy Free Eggless




4 Monkfish Tail Fillets, (about 200g/7oz each), skinned

2 small Oranges

1 Lemon

1 Lime

A bunch of fresh Thyme Sprigs

3 tbsp Olive Oil

1 teasp Honey

Salt and coarsely Ground Black Pepper




1.  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.


2. Top each with some thyme sprigs and the finely grated rind of the remaining fruit (reserving the fruit).


3. 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 shallow dish.


4. 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. Serve immediately.


Main equipment required to make this Recipe


Mixing Bowl


Basting/pastry brush


Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


Tips, Options and Substitutions


Substitute the oranges with tangerines or mandarins

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