Chimichurri monkfish

For the marinade

• Flat-leaf parsley 30g
• Garlic 5 cloves, finely
  chopped
• Dried oregano 1 tsp
• Light olive oil 150ml
• Dried chilli flakes 1/2 tsp
• Red wine vinegar 35ml
• Sea salt 1 tsp
• Ground black pepper 1 tsp
• Monkfish cheeks 12
• Chimichurri marinade
  4 tbsp
• Salt and freshly ground
  black pepper

1. For the marinade: blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the ingredients and stir well. Refrigerate in a sealed container and use within 3–4 days.
2. For the chimichurri monkfish: trim off any tough outer membrane from the fish, then put it in a bowl and toss with the marinade until evenly coated. Cover with clingfilm and chill for at least 4 hours.
3. Thread the monkfish onto 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).