Description
Make your kitchen a Hawaiian seafood paradise with this mouth-watering grilled monchong recipe. The fish’s natural sweetness shines through a perfectly crispy exterior.
This recipe highlights monchong’s rich oil content through simple yet flavorful preparation. The cooking method creates a crispy exterior and keeps the interior moist and flaky. The grilled version lets the fish’s natural flavors take center stage, making it perfect for casual dinners or special occasions.
Ingredients
- 4 monchong filets (6 oz each).
- 3 tablespoons olive oil.
- 1 teaspoon ground cumin.
- 1 medium jalapeño, seeded and minced.
- 2 tablespoons lime juice.
- Salt and pepper to taste.
- 2 tablespoons fresh herbs (optional).
Instructions
- Use paper towels to pat the fish filets dry for proper searing.
- Add salt and pepper to both sides of the filets and brush them with olive oil.
- Heat your grill or grill pan to medium-high.
- Cook the filets on the heated grill about 4-5 minutes per side until golden brown.
- Check if the fish flakes easily and has turned completely white throughout to ensure it’s done.
Notes
Let the fish absorb flavors by marinating it in olive oil and seasonings for at least 30 minutes before grilling.
Watch the fish carefully while grilling since its high oil content might cause flare-ups.
Don’t overcook: The fish should stay moist inside while developing a golden-brown exterior.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Grilling