Monkfish With Peppered Citrus Marinade -

Monkfish With Peppered Citrus Marinade

Monkfish is a firm, meaty fish that cooks well on the barbecue and keeps its shape. Serve with a green salad.

Ingredients

2 monkfish tails, about 350g/12oz each
1 lime
1 lemon
2 oranges
Handful of fresh thyme sprigs
30ml/2 tbsp olive oil
15ml/1 tbsp mixed peppercorns, roughly crushed
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Using a sharp kitchen knife, remove any skin from the monkfish tails. Cut carefully down one side of the backbone, sliding the knife between the bone and flesh, to remove the fillet on one side.

2. Turn the fish and repeat on the other side, to remove the second fillet. Repeat on the second tail. (If you prefer, you can ask your fishmonger to do this for you.) Lay the four fillets out flat on a chopping board.

3. Cut two slices from each of the citrus fruits and arrange them over two of the fillets. Add a few sprigs of fresh thyme and sprinkle with plenty of salt and freshly ground black pepper. Finely grate the rind from the remaining fruit and sprinkle it over the fish.

4. Lay the other two fillets on top and tie them firmly at intervals.

5. Squeeze the juice from the citrus fruits and mix it with the olive oil and more salt and pepper. Spoon over the fish. Cover with clear film and leave to marinate in the fridge for about 1 hour, turning occasionally and spooning the marinade over the fish.

6. Drain the monkfish, reserving the marinade, and sprinkle with the crushed peppercorns. Cook on a medium-hot barbecue for 15-20 minutes, basting with the marinade and turning occasionally, until the fish is evenly cooked.

Related food category:

• Fish and Seafood