How to make grilled monkfish on the BBQ
BBQing isn’t just incredibly delicious, it’s also a wonderfully social affair. Yet fish seems to be somewhat overlooked when it comes to barbecuing. Strange really, because you can simply throw fish and shellfish on the BBQ. Quick to prepare, incredibly tasty and healthy too. Bart van Olphen tipped us off about the ideal fish for a successful BBQ feast: monkfish. He explains why and how to prepare it.
Bart: “Monkfish is a lovely firm fish. I personally like grilling it on the bone, as this preserves the flavours best. Before grilling, I rub the monkfish – also known as anglerfish – with garam masala, an Indian blend of roasted spices. It’s served with yellow rice and raita, a traditional Indian sauce made with thick, creamy yoghurt. All kinds of ingredients can be added to it, such as vegetables, herbs and spices. This version is made with refreshing cucumber.”
Grilled monkfish on the BBQ: here’s how to make it
- Coat the monkfish tails all over with the garam masala and leave covered in the refrigerator for at least 30 minutes to absorb the flavours.
- For the raita, first remove the seeds from the cucumber and grate it using a coarse grater. Sprinkle salt over the grated cucumber and leave it in a sieve for twenty minutes so it can drain well.
- Then squeeze out the remaining moisture from the cucumber and mix it with the yoghurt, garlic, garam masala, lime juice and zest, olive oil, mint and coriander. Season with salt.
- Rinse the rice under cold running water. Take a saucepan and add the rice. Pour in enough water to cover the rice by 1 finger joint. Now add the turmeric and salt and stir well until the turmeric is thoroughly mixed into the rice. Bring the rice to the boil on the BBQ, then let it simmer for 8 minutes over low heat with the lid on the pan. Remove the pan from the BBQ and leave the rice covered for 5 minutes.
- Oil the grill grate. Carefully coat the fish all over with oil as well, making sure the garam masala stays in place. Grill the monkfish tail over direct heat for 3–4 minutes, turning halfway through. Move the monkfish to indirect heat and cook for another 5–7 minutes with the lid closed.
- Meanwhile, grill the lime halves for 2 to 4 minutes until lightly toasted on the cut side.
- Divide the yellow rice over a serving dish or plates and garnish with coriander. Place the monkfish tail on top and serve with the grilled lime and raita. Delicious with flatbread.
Title: Fish from the BBQ
Author: Bart van Olphen
Price: €35
Publisher: Carrera
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