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!


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