Food - recipe details

Barbecued monkfish with a blow-your-head-off salsa

from Mexican Food Made Simple

by Thomasina Miers

page 161

A very tasty and spicy way of serving pieces of monkfish, whether actually cooked on a barbecue or on a griddle.

Goes well served with a Citrusy chickpea salad or a Mango and strawberry salad, and optionally also with refried beans.

category:

cuisine:
MEXICAN

vegetarian:

subrecipe:

prep. time: mins

cooking time: mins

serves:


500	grams	monkfish	cut in half lengthways and then each half cut into 3 pieces
		sea salt
		black pepper (ground)
2 or 3	tbsps	olive oil (extra virgin)
0.5		lime	juice of
5		bay leaf (fresh)	torn into small pieces
		Blow-your-head-off salsa

Put the monkfish pieces into a shallow bowl, season well with salt and pepper, drizzle with the olive oil and lime juice and scatter with the bay leaves. Coat the pieces well and leave in the fridge to marinate for at least 1 hour.
Grill the fish pieces for 5 mins each side (or longer if they are quite thick), basting with a little of the habanero salsa while they are cooking.
Serve with more salsa on the side and with side dishes of choice.

Goes well with refried beans or garlicky roast potatoes and is delicious with the Citrusy chickpea salad or the Mango and strawberry salad.

date	guests	comments
8/10/2011		always seems to take a few minutes longer to cook through than expected, but difficult to overcook

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