Nothing excites me more in the summer months than the opportunity to light up the barbecue and cook outside.
Seafood often gets overlooked when barbecue season begins, which is such a shame as it’s so well suited to being cooked over a high heat and kissed with the scent of wood or charcoal smoke.
Barbecuing is a ceremonious act, so planning is required. Light your fire at least 30-45 minutes before you intend cooking. You want the highest of heat for grilling seafood: When the coals are glowing orange and covered with a white layer of ash, they are good to go. It’s paramount not to rush this step.
Selecting the right seafood is vital too. Choose the best spanking fresh and firm fish you can get your hands on when cooking over hot coals.
I love grilling whole fish like john dory and red mullet or butterflied whole mackerel. It’s important not to agitate the fish once it’s on the grill — allowing a crust to form is imperative to prevent the fish from sticking.
Shellfish is fabulous on the grill too, a big bonus being you won’t have to fret about anything sticking to the bars of the barbecue. Langoustine, lobsters, crevettes, and oysters are all perfect for cooking over fire.
Monkfish tails diced into chunks and skewered like in this weekend’s recipe make an awesome addition to any summer barbecue. I’ve kept the seasonings rather light in the marinade, just a touch of minced garlic, fresh lemon juice and zest, and a sprinkle of dried oregano before the monkfish hits the grill.
A simple sliced apple and radish salad to serve alongside is the perfect accompaniment to any grilled protein, quick and easy to throw together, so you can focus on tending to the fire.
recipe by:Aishling Moore
Monkfish tails diced into chunks and skewered like in this weekend’s recipe make an awesome addition to any summer barbecue. I’ve kept the seasonings rather light in the marinade, just a touch of minced garlic, fresh lemon juice and zest, and a sprinkle o
Preparation Time
10 mins
Ingredients
For the monkfish
450g monkfish tails
3 tbsp golden rapeseed oil
3 cloves garlic, minced
2 tsp dried oregano
¼ tsp freshly cracked black pepper
1 lemon, juice and zest (plus extra for serving)
sea salt flakes
For the salad
1 apple
1 bunch of radish
1 lemon juiced
2 tbsp golden rapeseed oil
2 sprigs of mint
Pinch of fine sea salt
Method
For the apple and radish salad
Slice the apple and radish into matchsticks and place in a small bowl.
Finely slice the mint and add to the bowl.
Season with fine sea salt and add the rapeseed oil and lemon juice. Toss to dress.
For the monkfish skewers
Light your barbecue at least 30 minutes before you intend cooking. Prepare the barbecue for direct cooking. It’s vital when barbecuing fish to cook at the highest heat possible to avoid the fish sticking to the bars off the grill
To make the marinade combine the golden rapeseed oil, minced garlic, oregano, black pepper, lemon juice and zest in a small mixing bowl and mix well. Set aside.
Pat the monkfish dry with kitchen paper to remove any excess moisture. Cut the monkfish tails into 2cm chunks.
Thread the monkfish chunks on the skewers, if using wooden skewers soak in cold water for 10 minutes beforehand.
Place the monkfish skewers on a large roasting tray and pour over the marinade.
Allow to marinate for no longer than 15 minutes.
Remove the monkfish from the marinade and shake off the excess. Season with sea salt flakes.
Place the skewers on the hottest part of the barbeque, allowing enough space between them.
Cook on one side for 4 – 5 minutes without disturbing to allow a crust to develop which will aid when turning the monkfish.
Once charred and 60% of the way cooked turn and finish cooking on the other side and cook for a further 3-4 minutes.
Remove from the grill and season with sea salt, serve immediately with lemon wedges and the radish and apple salad.
Panel of tips
· Remove the monkfish from the fridge 15 minutes before you intend on cooking.
· Stainless steel skewers are best when grilling proteins as they conduct heat from the barbeque. If using wooden skewers it’s so important to soak before using to prevent from catching as cooking.
· To bulk out the skewers you could add some slices of fennel or onion in between the monkfish chunks.
· Don’t marinade the monkfish for any longer than 15 minutes, at which point the lemon juice will begin to cook the fish.
· If you’d rather avoid lighting the barbeque these skewers can be cooked under a grill preheated to the highest setting and turned half way through cooking.
Slice the radish and apple just before serving to avoid oxidation
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