The firmness of monkfish lends it to grilling more than many other fish. Here it is threaded with rosemary and served with a classic tomato and mozzarella salad, resulting in a flavoursome summer dish that almost demands a good bottle of sauvignon blanc be served alongside.
Ingredients
Method
Slice the monkfish fillets thinly lengthways, creating 8 strips. Using a metal skewer as a guide if necessary, thread a sprig of rosemary through each one until the whole strip is skewered.
Slice the tomatoes, leaving the smaller ones whole. Arrange on a serving plate with torn-up chunks of mozzarella. Scatter the basil leaves on top and dress with the olive oil (lemon-flavoured oil works well too).
Get your grill hot. Brush the monkfish with a little oil and a sprinkle of sea salt and grill for 2-3 minutes per side, allowing the fish to lightly sear and the rosemary to blacken.
Place the monkfish on top of the salad and finish with a further sprinkling of sea salt, a squeeze of lemon and a little more olive oil.
Place a portion of noodles on each warmed serving plate then top with the sea bream.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
