Monkfish, or ‘lotte' in French, is known as the poor man's lobster. It is a delicious, robust and wonderful ingredient that I love to cook and eat. It works so well with bolder flavours, such as curries, or can be cooked over fire or even refined by serving as a ceviche.
Here, the combination of monkfish, chorizo and sun-blush tomatoes is delicious. Threading them onto rosemary skewers is pretty and adds a depth of flavour to the fish.
- 1x200g jar of sun-blush tomatoes, drained, reserving the oil
- 1 medium chorizo, about 225g,
- cut into 1cm rounds
- 650g monkfish fillet, cut into chunks
- 12 long rosemary sprigs, plus extra leaves for sprinkling
- 100ml olive oil
- Cornish sea salt and freshly ground black pepper
- Handful of rocket leaves
- Hot buttered Cornish new potatoes
- Mixed leaf salad with edible flowers
Preheat a barbecue or grill to high.
Place the sun-blush tomatoes in a large bowl and add the sliced chorizo. Using a skewer, pierce a hole through each piece of monkish, then toss in the bowl with the tomatoes and chorizo. Thread alternately onto rosemary skewers, allowing three pieces of each ingredient on each skewer.
Barbecue or grill the monkfish skewers on all sides, keeping them moving, for a total of six minutes, or until browned at the edges. Drizzle with olive oil and sprinkle with salt, pepper and rosemary leaves.
Lay the grilled monkfish skewers on rocket leaves and serve with hot buttered Cornish new potatoes and a kitchen leaf salad with summer flowers.
Taken from Sea & Shore: Recipes and Stories from a Kitchen in Cornwall by Emily Scott (Hardie Grant, £26)
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In