Grilled Monkfish with Rosemary

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.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Serving Size4
  • Course
    • Main
  • Cooking Method
    • Grill

Ingredients

  • 500-600g monkfish fillets
  • 8 sprigs of fresh rosemary
  • 400g tomatoes – eg cherry, vine, plum
  • 250g buffalo mozzarella
  • A handful of fresh basil
  • Extra virgin olive oil
  • A squeeze of lemon juice
  • Sea salt

Method

1

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.

2

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).

3

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.

4

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.

5

Place a portion of noodles on each warmed serving plate then top with the sea bream.

Shipping Information

Place Order On
Earliest Delivery
Sat 10am – Wed 10am
Following Wed
Wed 10am – Thu 10am
Following Thu
Thu 10am – Fri 10am
Following Fri
Fri 10am – Sat 10am
Following Sat

What's Inside the Box?

Watch this short video to see what you can expect when you place an order with Fresh Fish Daily.

For more details on our packaging click here and for delivery click here. Read our customer reviews here.

Skip to content