Hello, my culinary comrades!
Today marks another fabulous day at my stove where I’m buzzing with excitement to share with you all a recent seafood adventure. With summer just around the corner, I find myself craving those fresh, vibrant flavors that just scream ‘coastal getaway’. And what better way to satiate that craving than bringing the treasures of the sea into our very own kitchens?
As much as I relish a good old surf ‘n’ turf or a succulent piece of salmon, I thought it was about time we shake things up a bit here on the blog. That’s why I’m introducing to you all a delightful dish that’s sure to reel in some major kudos from your dining companions: Herb-Infused Grilled Monkfish with a Zesty Lemon Butter Sauce!
Monkfish, often dubbed as “the poor man’s lobster”, has a wonderful firm texture and a taste that holds its own against robust flavors. It’s been a staple in coastal European cuisine for good reason, and today, we’re giving it the spotlight it so rightly deserves.
I began my prep by stoking up the grill, and while the flames got to work, I mixed up a wonderful herb oil infused with dried oregano, thyme, basil, garlic, and the ever-so-vital zest of a lemon. Those fillets didn’t stand a chance against this explosion of taste!
I’ll tell you, grilling monkfish is a breeze, especially if you keep a watchful eye to avoid overcooking. Monkfish is deceptively hearty and can handle the heat well, emerging charred to perfection with a just-right tenderness that’s to die for.
Now, if you think this is just about the fish, hold your seahorses! I whisked up a lemon butter sauce that’s the very definition of ‘liquid gold’. A zesty concoction that mingled beautifully with the monkfish, it’s the sort of sauce that demands to be mopped up with a good chunk of rustic bread (I’ll leave you to deal with the carbs in your own way).
I garnished the grilled marvel with some fresh parsley and dished it out with lemon wedges for that extra splash of citrus. The result? A sea of nods and lip-smacking approval around the dinner table.
Now it’s your turn to dive in and give this recipe a whirl. Whether it’s a spruced-up weekday dinner or a weekend culinary escape without leaving the comfort of your home, it’s time to get grilling and let those taste buds sail off into the sunset.
Happy cooking, my friends, and may the fish be with you!
Cheerfully,
Al
Ingredients
– 4 monkfish fillets, 200g each
– 3 tbsp olive oil
– 2 tsp dried oregano
– 2 tsp dried thyme
– 1 tsp dried basil
– 4 garlic cloves, minced
– Zest of 1 lemon
– Juice of 1 lemon
– 100g unsalted butter, cubed
– 1/2 tsp red chili flakes (optional)
– Salt to taste
– Black pepper to taste
– Fresh parsley, finely chopped for garnish
– Lemon wedges for serving
Method
1. Preheat your grill to a medium-high heat, around 200°C (400°F).
2. While the grill is preheating, prepare the herb oil. In a small bowl, combine the olive oil, minced garlic, dried oregano, thyme, basil, and the zest of the lemon. Stir it well and set aside.
3. Lay the monkfish fillets on a clean surface and season them generously with salt and black pepper. Brush the herb oil over both sides of each fillet, ensuring they are well coated.
4. Once the grill is preheated, place the monkfish fillets on the grill grates. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. It’s essential not to overcook the monkfish to retain its tender texture.
5. As the fish is grilling, prepare the lemon butter sauce. In a saucepan over medium heat, melt the butter. Once the butter has melted and started to slightly bubble, add the lemon juice and chili flakes if you’re using them. Allow the mixture to simmer for 2-3 minutes, stirring occasionally.
6. Check the consistency of the sauce; it should be slightly thickened. If it’s too thick, you can add a bit more lemon juice or a splash of water. Season the sauce with salt and pepper according to your taste.
7. Once the monkfish is done, remove it from the grill and allow it to rest for a couple of minutes.
8. To serve, place the grilled monkfish fillets on plates, drizzle liberally with the lemon butter sauce, and garnish with fresh parsley. Serve immediately with lemon wedges on the side for an extra citrusy zing if desired.
Enjoy your herb-infused grilled monkfish with a delightful zesty lemon butter sauce – a true taste of coastal cuisine right at home!
