This grilled monkfish recipe will work just as well on a ridged skillet or on the BBQ. The flesh is firm and meaty with a mild sweet flavour which makes and excellent combination with the tomato and basil. Monkfish is very suitable for the grill or barbecue because the firm flesh does not fall apart easily.

Ingredient quantities below are for four people

Ingredients for Grilled Monkfish

500-600g monkfish, filleted and skinned from Walter Purkis & Sons
8 sprigs of fresh rosemary (kept long for skewering)
100g Ripe tomatoes (plum, vine, cherry or a mixture) per person
2 x 125g buffalo mozzarella
a handful of whole, fresh, bushy basil leaves
extra virgin olive oil
a squeeze of lemon juice
sea salt for seasoning

Cooking Method For Grilled Monkfish

If using a BBQ remember to light it early so it is at a high heat when you are ready to get grilling. Aim to get the coals white all over and pile them up so they are close to the grilling rack.

Slice the monkfish thinly lengthways down each fillet and cut into 8 lengths. Thread a sprig of rosemary through each one until the whole strip is skewered.

Choose tomatoes for ripeness and colour rather than shape. Slice the tomatoes, leaving the smaller ones whole. Arrange on a serving plate with torn-up chunks of the mozzarella. Scatter the fresh basil leaves on top and dress with the olive oil (lemon-flavoured oil works well too).

Get your grill or barbecue 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 crunchy sea salt, a squeeze of lemon and a little more olive oil.