Grilled monkfish and vegetables

VIDEO: Grilled monkfish tail with rosemary, grilled vegetables and mustard sour cream sauce.

Monkfish might be a monstrous looking fish, but it tastes divine. The flesh of the monkfish is firm and meaty with a delicious flavour that is both sweet and salty. No wonder monkfish is called the Poor Man’s Lobster.

The firm and fatty flesh makes the monkfish excellent for grilling. The rich, earthy flavours of rosemary complement the meaty taste and texture of the monkfish. Grilled vegetables are a simple and delicious side dish for monkfish. You can use any vegetable you like. The creamy, tangy mustard sauce works very well with the meaty monkfish and the crunchy vegetables. A rustic dish perfect for a barbeque.

  • Author : Gutti Winther
  • Category : Dinner
  • Cuisine : Nordic
  • Yield : 4 servings
  • 2 fillets of monkfish tail (2 x 300-400 gr.)
  • (If you are lucky enough to get hold of a whole monkfish, there are instructions on how to prepare and fillet a monkfish in the video above)
  • 6 sprigs of fresh rosemary
  • 2 large potatoes (pre-boiled)
  • 1 courgette
  • 1 eggplant
  • 1 red bell pepper
  • 8 large ripe cherry tomatoes
  • 8-10 green asparagus
  • 4 medium size carrots (pre-boiled)
  • 1-2 cloves of garlic
  • 200 ml. of sour cream 36%
  • 1 large tablespoon of whole grain mustard
  • A small handful parsley, chopped
  • 1 organic lemon - both zest and juice
  • Salt
  • Olive oil
  • Heat up the grill.
  • Tie the monkfish fillets and rosemary sprigs together with string. Two sprigs per fillet. Save two rosemary sprigs for the vegetables.
  • (You can see instructions on how to tie the monkfish in the video above.)
  • Rub olive oil and a drizzle of salt onto the fish and let it marinate while you chop the vegetables.
  • Cut the potatoes in half and leave the skin on. Cut the bell pepper into quarters, take out the core and seeds. Cut the courgette and eggplant into thick slices 1-2 cm thick, so their cooking time is the same as the monkfish fillets.
  • Snap off the hard woody ends of the asparagus. Cut the carrots in half. The cherry tomatoes do not need any chopping.
  • Put the vegetables into a bowl. Peel the leaves off the rosemary sprigs, chop the rosemary and garlic, and add it to the vegetables. Add salt and olive oil and the zest of a lemon and mix, so the vegetable are coated.
  • Place the fillets and vegetables on the grill and put the lid on. Turn after a few minutes. They will only need around 5 minutes on each side. Brush the fish and vegetables with olive oil while grilling; this will add juiciness.
  • After grilling, let the fish rest for a few minutes while making the sauce. Finely chop the parsley. Mix the parsley, mustard, juice of a lemon and a pinch of salt into the sour cream.
  • Remove the string and the rosemary sprigs from the fillets and cut the fillets in half. Plate the monkfish with the vegetables and a nice big dollop of the sauce, and drizzle with a bit of olive oil.