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.

Mains

Marinated monkfish cheek

Impress your friends with this marinated monkfish cheek dish

Added on September 15, 2016

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.