Subscribe
Facebook
X-twitter
Instagram
Search
Search
Close this search box.
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Mains
Marinated monkfish cheek
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
www.outlaws.co.uk
Serves
4
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
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.
Supported by
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
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.
Monkfish
Tim Barnes
You may also like
Barbecue
,
Mains
Venison kofta kebabs
Brunch
,
Mains
Breakfast pasties
Mains
Grilled mackerel on toast with sardine ketchup
Mains
Pistachio, apricot and prune stuffed poussins
Mains
,
Starters
Crispy ling with chilli jam
Mains
Pan‑roasted cod with gnocchi, samphire, baby gem, and anchovy beurre noisette
Mains
Cod with courgette shoestring fries
Mains
Slow braised beef cheeks
Mains
Roast chicken with jerusalem artichokes
Mains
Crab, lemon and clotted cream ravioli with herb butter
Mains
Beef pho
Mains
Sweet potato, cauliflower and coconut curry
Barbecue
,
Mains
Chermoula
Mains
Spiced lamb flatbread
Mains
Venison loin and blackberry sauce
Mains
Nut loaf
Mains
,
Mezze
Savoury swiss roll
Mains
Proper Job carnitas tacos
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Baking
Cinnamon buns
Mains
Rick Stein’s fish and chips
Mains
Beer braised venison and ox cheek suet pudding recipe
Baking
Devon cutrounds
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
Instagram
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
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.