Griddled Monkfish

We fancied an appetizer this evening and in keeping with the fish theme chose 4 large prawns from the fish deli counter. We marinated the prawns in chilli, garlic, lemongrass and shallots and griddled them over a high heat until they turned pink.

For mains, we tried our first recipe from Nigel Slater’s ‘The Kitchen Diaries’; griddled monkfish with samphire and garlic mayo. The monkfish is left to marinate in rosemary, garlic, anchovies and lemon and then griddled (ideally on a BBQ) over a high heat. In the absence of a BBQ we used our cast iron griddle which worked a treat. We served the monkfish with blanched samphire, frites and a big dollop of garlic mayo. Very delicious and we can’t wait to try it again on the BBQ!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s