Orange and Lemon Peppered Monkfish is a modern British recipe for a classic barbecue dish of monkfish marinated with orange juice, lemon juice, thyme and green peppercorns that's coked on a barbecue and served garnished with orange and lemon wedges. The full recipe is presented here and I hope you enjoy this classic British version of: Caribbean-style Fish Kebabs.
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Orange and Lemon Peppered Monkfish: Classic British recipe for a dish of monkfish marinated with orange juice, lemon juice, thyme and green peppercorns that's coked on a barbecue and served garnished with orange and lemon wedges.
Ingredients:
2 oranges
2 lemons
2 monkfish tails (about 500g each), skinned and cut into 4 fillets
6 fresh lemon thyme sprigs
2 tbsp olive oil
salt, to taste
2 tbsp green peppercorns, lightly crushed
orange wedges, to garnish
lemon wedges, to garnish
Method:
Cut 8 slices each from the orange and the lemon (reserve the remaining fruit). Rinse the monkfish fillets under cold, running, water and pat dry with kitchen paper.
Arrange one fillet from each tail, cut side up, on a cutting board and lay the citrus slices over them. Top with the lemon thyme then sit the other tail half on top. Tie securely with butcher's twine to hold the tails together. Arrange the tied tails in a large, shallow, non-reactive dish.
Squeeze the juice from the remaining lemon and orange pieces and whisk with the olive oil in a small bowl. Season to taste with salt, then spoon this mixture over the fish.
Cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for up to 1 hour, spooning the marinade over the fish tails at least twice during this time.
Once sufficiently marinated, drain the monkfish tails (reserve the marinade). Sprinkle over the crushed green peppercorns, pressing them into the fish with your fingers.
Sit the monkfish tails on an oiled barbecue rack over medium-hot coals, turning and brushing frequently with the reserved marinade. Cook for between 20 and 25 minutes, or until the fish is slightly charred on the outside, but still a little pink in the centre.
Transfer to a chopping board and remove the string. Cut the monkfish tails into slices and serve immediately, garnished with orange and lemon wedges.
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