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Marinated monkfish cheek

Impress your friends with this marinated monkfish cheek dish
Marinated monkfish cheeks

Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for marinated monkfish cheek with a mangetout, beansprout and peanut salad

www.outlaws.co.uk

Serves    4
  • Monkfish cheek 600g, trimmed of sinew and skin
  • Garlic cloves 2, peeled and finely chopped
  • Ginger 2 tbsp, finely grated
  • Lemongrass 3 stalks, coarse outer layers removed, finely chopped
  • Coriander seeds 2 tbsp, toasted and ground
  • Soy sauce 2 tsp
  • Fish sauce 2 tsp
  • Lime 1, zest and juice
  • Lime 1, cut into 4 wedges
  • Mangetout 200g
  • Red onion 1
  • Beansprouts 50g
  • Coriander ¼ bunch, roughly chopped
  • Dry roasted peanuts 50g
  • Olive oil 25ml
  • Sea salt and freshly ground black pepper
  1. For the marinade: grind the garlic, ginger, lemongrass and coriander seeds to a fine paste, and mix with the oil, soy sauce, fish sauce and lime zest.
  2. Coat the monkfish cheek in the marinade and refrigerate for an hour.
  3. Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
  4. Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
  5. Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
  6. While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
  7. Serve the monkfish alongside the salad, with a wedge of lime.

You will need

  • Monkfish cheek 600g, trimmed of sinew and skin
  • Garlic cloves 2, peeled and finely chopped
  • Ginger 2 tbsp, finely grated
  • Lemongrass 3 stalks, coarse outer layers removed, finely chopped
  • Coriander seeds 2 tbsp, toasted and ground
  • Soy sauce 2 tsp
  • Fish sauce 2 tsp
  • Lime 1, zest and juice
  • Lime 1, cut into 4 wedges
  • Mangetout 200g
  • Red onion 1
  • Beansprouts 50g
  • Coriander ¼ bunch, roughly chopped
  • Dry roasted peanuts 50g
  • Olive oil 25ml
  • Sea salt and freshly ground black pepper

Method

  1. For the marinade: grind the garlic, ginger, lemongrass and coriander seeds to a fine paste, and mix with the oil, soy sauce, fish sauce and lime zest.
  2. Coat the monkfish cheek in the marinade and refrigerate for an hour.
  3. Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
  4. Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
  5. Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
  6. While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
  7. Serve the monkfish alongside the salad, with a wedge of lime.
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  • Monkfish cheek 600g, trimmed of sinew and skin
  • Garlic cloves 2, peeled and finely chopped
  • Ginger 2 tbsp, finely grated
  • Lemongrass 3 stalks, coarse outer layers removed, finely chopped
  • Coriander seeds 2 tbsp, toasted and ground
  • Soy sauce 2 tsp
  • Fish sauce 2 tsp
  • Lime 1, zest and juice
  • Lime 1, cut into 4 wedges
  • Mangetout 200g
  • Red onion 1
  • Beansprouts 50g
  • Coriander ¼ bunch, roughly chopped
  • Dry roasted peanuts 50g
  • Olive oil 25ml
  • Sea salt and freshly ground black pepper
  1. For the marinade: grind the garlic, ginger, lemongrass and coriander seeds to a fine paste, and mix with the oil, soy sauce, fish sauce and lime zest.
  2. Coat the monkfish cheek in the marinade and refrigerate for an hour.
  3. Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
  4. Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
  5. Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
  6. While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
  7. Serve the monkfish alongside the salad, with a wedge of lime.