Grilled Monkfish Recipes

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Olives, parsley, oregano, and lemon juice should all be combined in a food processor and pulsed until coarsely chopped.

Grill for 8 to 10 minutes, flipping halfway through, or until the center is just opaque and the outside is barely cooked.

Nutritional information per serving: 150 calories (90 from fat), 9 grams of total fat, 1 grams of saturated fat, 20 milligrams of cholesterol, 420 milligrams of sodium, 3 grams of carbohydrates (1 grams of dietary fiber, 0 grams of sugar), and 13 grams of protein. Please note that we have provided this information for educational purposes only; we are not doctors.

Preheat your grill on a medium-high heat and then pat the marinated fillets dry. Place them on the grill grates and cook for 5 to 7 minutes per side.
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You only need a few ingredients that are most likely already in your kitchen:
  1. 4 Monkfish fillets.
  2. 1 teaspoon sea salt.
  3. 1/4 cup olive oil.
  4. 2 juiced lemons.

Grilled Monkfish #TastyTuesdays | CaribbeanPot.com

Grilled monkfish with roasted pepper 🔗

Monkfish has an impressive appearance and an equally impressive flavour. The fish only has one round backbone and no ventral bones, as opposed to most other fish. In this recipe for monkfish grilled on the Big Green Egg, leave the backbone in. Buy fillets with the backbone in, or a whole monkfish that you can easily clean and fillet yourself.

Prep: 20min

Total: 40min

Ingredients:

  • 2 red onions
  • 2 yellow pointed peppers
  • 2 red pointed peppers
  • 4 monkfish fillets with the backbone in of about 250 g each
  • 2 tbsp olive oil
  • 1 tsp ras el hanout
  • 4 tips of thyme
  • 4 tips of rosemary

Instruction:

  1. Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C.
    Meanwhile, peel the red onions and cut into slices about 2 cm thick.

  2. Place the peppers on the grid and close the lid of the EGG. Roast the peppers for about 5 minutes. In the meantime, rub the monkfish fillets and onion slices with olive oil. Sprinkle the monkfish fillets with ras el hanout and salt and pepper to taste.
    Turn the peppers over and put the monkfish fillets and onion slices on the grid. Grill the onion slices for about 3 minutes. Turn over and grill for another 3 minutes. Grill the monkfish for 4-5 minutes and then turn. Put a sprig of thyme and rosemary into the backbone of each fillet and cook the monkfish for 4-5 minutes until it reaches a core temperature of 62°C. You can measure the temperature with the Instant Read Thermometer.
    Remove the onions from the EGG. When the monkfish has reached the specified core temperature, remove the peppers from the EGG. Carefully remove the skin, stalks and seeds from the peppers. Cut the flesh into strips and sprinkle over salt and pepper to taste. Separate the onion rings.
    Place a grilled monkfish fillet on each plate, then arrange the onion rings and pepper strips around it.

FAQ

What does grilled monkfish taste like?

Monkfish is best grilled or barbecued because the robust flesh doesn’t fall apart easily. It can be cubed and skewered to make kebabs. Monkfish fillets can be pan-fried or roasted to give the fillets color. An average-sized monkfish fillet (around 100g) will take about 5-6 minutes.

Is it healthy to eat monkfish?

Monkfish is known for its tightly packed, meaty white flesh that is frequently compared to lobster meat in both texture and flavor. Monkfish has a mild, sweet flavor without any discernible fishiness.

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