Grilled Monkfish & Saffron Dressing

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  • Serves: 4
  • Prep: 10 minutes
  • Cook: 15 minutes
  • Difficulty: Easy


4 monkfish tails 100-130g or 1 monkfish tail 750g (from our BBQ Seafood Box)

for saffron dressing:

a generous pinch of saffron

1/8 tsp harissa 

30ml sherry or red wine vinegar

1 tbs chopped coriander

125ml  olive oil

for chick pea salad:

250gm cooked chick peas

½ a red onion, sliced

1 bunch parsley, picked

30ml olive oil

a squeeze of lemon juice

Monkfish is an ideal choice for a barbecue, dense meaty flesh with a simple solid central bone, it will char up beautifully without flaking.

100gm Monkfish tails 
Brushed with oil and grilled will need about five minutes on each side. The key is to insert a skewer into the thickest part, and it should come out warm to hot to the touch.

A 750gm Monkfish tail 
Needs to be cooked more gently over the coals. Build your charcoal base on one side of the barbecue and let them burn down to grey glowing embers. Start the fish over the coals and cook to get a good colour on the outside. If it looks as if it might burn, then move it away so that it is over the charcoal free side but still getting a gentler radiant heat. It will take ten to fifteen minutes on each side to cook. Once again, the skewer test will tell you if it's cooked. Finally, monkfish like a good joint of meat needs to rest when you take it off the barbecue. Five minutes on a warm dish will be sufficient.

Saffron Dressing
Put the saffron in a small bowl and pour on a scant splash of boiling water. Leave for five minutes. Then add all the dressing ingredients except the olive oil and mix well. Then whisk in the olive oil. Check the seasoning. 

Chick Pea Salad
Put the chick peas, onions and parsley leaves in a bowl, season with sea salt and pepper and then dress with the olive oil and lemon juice.

To serve - Monkfish has a big central bone, with a sharp knife slice off the fillet from each side. Divide the salad onto two plates, put the fillets on top and then spoon over the dressing.

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