This monkfish recipe uses the meaty fish as a perfect base for these strong flavours and, serving two as a hearty main or four as a starter, is a fantastic way to liven up your BBQ repertoire
400 grams monkfish tail
1 tablespoon oil
½ tablespoon ginger and garlic paste
1 green chilli (finely chopped)
½ teaspoon turmeric
½ tablespoon lemon juice
1 tablespoon oil
1 pinch salt
2 tablespoons yoghurt
1 teaspoon mustard seeds
½ teaspoon garam masala
To Garnish
25 grams fresh mint leaves
25 grams coriander leaves
Method
Cut the monkfish into 8 even size pieces
Mix all the ingredients, except the herbs, together in a bowl
Coat each piece of monkfish evenly in the mixture
Thread the monkfish carefully onto metal skewers
Place carefully onto the BBQ and cook until just firm
Remove and place onto a platter and serve scattered with the fresh mint and coriander leaves
