12 August, 2015
Grilled monkfish
We’re at the sea, so my carving for fish and seafood is even more than usually. So we visited a local fishmonger and asked for a suggestion for what could we grill.
And we came home with the ugliest fish they had :-).
It turned out wonderful though, it’s meat so thick and moist one could not even tell it was fish..
And here is the recipe, although I know it is very approximate… Rubbing it all in spices and olive oil was really all it seemed to need…
Ingredients
- Monkfish, cleaned, without the skin
- olive oil
- fresh garlic, chopped
- pepper, salt
Instructions
- Cut the monkfish into pieces for grilling.
- Rub it with garlic and pepper and a little bit of fish (not too much!).
- Let it rest an hour or so (if you can).
- Cook on grill.
- Serve with a salad.
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And here is some step by step pictures, as well as Karl’s final creation including what we served to the kids who refused fish:
