mONKFISH Recipes


This monkfish dish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer.
Cook Time1 hour 15 minutes
Servings 4 people
Calories 467kcal



  • 4 monkfish portions
  • 1 stalk lemongrass, bashed and finely chopped
  • 4 lime leaves, chopped
  • 1 tsp lemon thyme leaves
  • 5 tbsp extra-virgin olive oil, plus extra for frying
  • handful wild rocket leaves, to serve


For the lemon dressing (citrus vierge)

  • strips of zest from 2 lemons, pith removed
  • 25g caster sugar
  • 6 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • ½ tsp coriander seeds, toasted, then ground
  • ½ tsp black onion seeds
  • 2 tbsp currants
  • 4 tbsp whole blanched almonds
  • 2 tbsp roughly chopped coriander



  • Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
  • Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
  • About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.


These meaty monkfish kebabs are so tasty, served with an Asian inspired marinade.
 Prep Time 10 minutes
 Cook Time 5 minutes
 Servings 2 people
 Calories 284kcal



  • 250g monkfish tails, cut into large pieces
  • olive oil, for brushing
  • 1 lime, sliced
  • 2 tortilla wraps, warmed
  • 1 handful shredded lettuce
  • 2 tbsp salsa or mild chilli sauce
  • wooden skewers



  • juice of 1 lime
  • 15g ginger, finely diced
  • 1 garlic clove, chopped
  • 2 tsp Chinese rice wine
  • 3 tbsp oyster sauce



  • Make the marinade: mix together all the ingredients in a non-metallic bowl. Add the monkfish.
  • Preheat the barbecue or grill. Brush the rack with oil.
  • Thread the marinated monkfish onto the soaked skewers. Place on the barbecue or under the grill and cook for approx. 2 minutes on each side until cooked through. Place the lime slices on the barbecue (or under the grill) until griddle lines appear.
  • Top the tortillas with the lettuce. Slide the barbecued monkfish off the skewers into the wraps. Top with the salsa or chilli sauce and serve with the lime slices for squeezing over.