Impress your friends with this marinated monkfish cheek dish
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
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.
Coat the monkfish cheek in the marinade and refrigerate for an hour.
Finely slice the mangetout and red onion, then mix with the beansprouts, fresh coriander and peanuts.
Drizzle the monkfish with some oil and lay on a hot barbecue or griddle.
Cook the monkfish for 3 minutes on each side, then leave it to rest on a tray for 2-3 minutes.
While the monkfish rests, mix the salad with the oil, lime juice and a good pinch of salt and pepper.
Serve the monkfish alongside the salad, with a wedge of lime.
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