Description
Looking to whip up something special? This grilled monkfish recipe brings out the fish’s natural sweetness and creates a perfectly charred exterior.
Tender monkfish filets get a light marinade and are grilled just right. The cooking technique boosts the fish’s natural flavors and keeps its moist, firm texture that reminds many people of lobster.
Ingredients
Scale
- 1 pound monkfish filets, cleaned and membrane removed.
- 2 scallions, finely chopped.
- 2 cloves garlic, minced.
- 1 lemon, juiced.
- 3½ tablespoons olive oil.
- 2 tablespoons fresh parsley, chopped.
- 6 cherry tomatoes, diced.
- ½ teaspoon sea salt.
- â…“ teaspoon black pepper.
Instructions
- Prepare the marinade: Mix scallions, garlic, lemon juice, olive oil, parsley, tomatoes, salt, and pepper in a bowl until they blend nicely.
- Marinate the fish: Add ⅔ of the marinade over the monkfish and let it sit for 4-5 minutes. Save the rest for later.
- Preheat the grill: Get your grill hot at 400-450°F. A quick oil spray on the grates prevents sticking.
- Grill the monkfish: Put the seasoned fish on the hot grill. Close the lid and let it cook for 2-3 minutes.
- Flip and finish: Turn the fish, add the remaining marinade on top, and keep cooking with the lid closed. You’ll need 6-10 minutes total, based on thickness.
Notes
– Butterfly thick fish pieces to cook them evenly.
– Keep an eye on the cooking time since overcooked monkfish gets tough.
– A cast-iron skillet on the grill gives you better heat control.
– You’ll know the fish is ready when it flakes easily but stays firm.
- Prep Time: 10 minutes
- Marinating Time: 5 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Grilling