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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


  • 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



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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