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.

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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

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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