BBQ Tandoori Monkfish tail


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



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jonfellchef

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17 Langhorn Court
The Pastures

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