Monkfish barbecues brilliantly, and along with mackerel it’s my favourite fish to cook over fire. Many of the recipes in my book will have you cooking out and about, away from your own garden orkitchen, and this is what makes monkfish a favourite. It’s simple to cook and really easy to handle, which should always be a consideration.SERVES 4
- 100g mayonnaise or sour cream
- 2 unwaxed limes
- 4 tsp chilli powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 500g monkfish fillet (or another firm white fish), cut into 10cm x 3cm strips
- 1 red onion, very thinly sliced
- 150g white cabbage, very thinly sliced or shredded
- 8 bought tortillas or tacos, warmed
- Small bunch of coriander, roughly chopped
- Fresh or pickled chillies or chilli sauce, to taste
- Sea salt and freshly ground black pepper
2. In a bowl, whisk the mayonnaise or sour cream with the juice and finely grated zest of one lime, add salt and pepper to taste.
3. In a large bowl, stir the chilli and cumin into the oil with ½ teaspoon black pepper and ½ teaspoon salt. Add the monkfish and coat it thoroughly on all sides.
4. Also coat the sliced onion for one minute, then drain and squeeze over the juice of ½ lime. Season the cabbage with the remaining lime juice and salt and pepper to taste.
5. Thread the fish onto skewers and grill in batches, basting as you go, for about two minutes per side until golden.
6. Serve the fish in tortillas with the lime dressing, cabbage and red onion. Top with the coriander, adding fresh chilli or chilli sauce to taste.
The DIY BBQ Cookbook: How to Build Your Own BBQ and Cook Up a Feast by James Whetlor is published by Quadrille, price £20
