Orange & Lemon Peppered Monkfish on the Braai
Orange & Lemon Peppered Monkfish on the Braai/BigGreenEgg
Howzit folks,
Well with still no signs of summer we keep the faith and Braai! This week I'm back in training for a big ride in Wales in June so I have to loose a few pounds so I'm cooking some fish this week as an effort to eat a little lighter if not healthier. I hesitate when I say this as because all South African men (I assume as I'm one) think that a meal without red meat is only a snack! However I'm cooking Monkfish which is in my opinion one of the fishes that can destroy that myth that fish is not filling.
It's a very ugly fish but man it's tasty, with a unique, firm-textured and meaty white flesh. Monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. But once the fish has been filleted and the central bone removed, there are no others, you are ready to go without the frea of choking on any bones.
“Tip” Monkfish is usually sold with the head removed, the remaining body is called the ‘tail’. The tail is sold in steaks the meat is also harvested from the head also monkfish cheeks are considered a delicacy but I've never tried them (on the list of things to do when I get desperate). The loose dark skin of this fish is easy to strip away this revealing a pink, glassy membrane that needs to be pulled away and discarded. If left on it will shrink around the meat during cooking, making it tough.
Throughout the world the texture of the tail meat of fish of the monkfish has sometimes been compared to lobster tail and has been alluded to as the "poor man's lobster. Although today it commands prices equivalent to and in some cases exceeding that of lobster.
SERVES 4-6 : PREP: 15 MINS : MARINATE 1hr : COOK TIME : 16-20 MINS
Fish Ingredients:
- 2 x Monkfish tails, about 500g each, skinned and cut into 4 fillets
- 1 x Orange Sliced
- 1 x Lemon Sliced
- 6 x Fresh Thyme or Lemon Thyme sprigs
- Salt & Pepper to taste
Marinade Ingredients:
- 1 x Orange
- 1 x Lemon
- 6 x Fresh Thyme or Lemon Thyme sprigs
- 2 tbsp Olive Oil
- 2 tbsp Green Peppercorns, crushed
- Salt to taste
Method how to prepare Monkfish:
- Rinse the Monkfish under cold running water and then pat dry with kitchen paper and place in a shallow dish.
- Cut the oranges and lemons into slices.
- Place one fillet of monkfish cut side up onto the work surface and place the citrus slices alternatively over it.
- Top this with some thyme and then place another fillet on top.
- Next, tie them securely together with some string and repeat with the others.
- Sprinkle with the remaining thyme.
- Lay them in a shallow no metallic dish.
Method how to prepare Marinade:
- Squeeze the juice from the remaining fruits into a jug.
- Add the olive oil, mix and season to taste.
- Spoon the mixture over the fish and cover with cling film.
- Leave to marinade for up to 1hr, spooning the mixture over the fish tails a few times.
- Finally take out of the fridge and sprinkle the crushed peppercorns over the fish and massage gently into the flesh.
- Preheat the Braai to 180°C (360°F).
- To cook could not be simpler, place them on the braai to cook for 18 mins turning regularly.
- Use the remaining marinade to baste the fish as it cooks.
- If you do this the sweetness of the oranges will caramelise on the Braai and this just adds to the whole dish.
It's as simple as that, boil a few new potatoes and serve with fresh salad or even some grilled asparagus. All you meat eating guys out there believe me when I say this fish is worth a try you will end up with a fantastic dish that is full of flavour and will fill you up.
I'm not a great fish lover but boy was this great. I hope that you are all enjoying my ventures? If so or not as the case maybe, please feel free to let me know below. Keep well until next week. Larry