ORIENTAL GRILLED MONKFISH
ORIENTAL GRILLED MONKFISH
1 cup of light soy sauce (250ml)
2 tablespoons peeled and minced ginger (30ml)
2 teaspoons dried chilli flakes (10ml)
2 tablespoons, white granulated sugar (30ml)
5 cloves garlic, minced
1 tablespoon sesame oil (15ml)
2 teaspoons cracked Sichuan peppercorns (10ml)
6 monkfish fillets 6-8 ounce each (170 –227g)
2 tablespoons vegetable oil (30ml)
Rinse fish under cold water and pat dry. Place the fish in a resealable plastic bag.
Combine marinate ingredients in a small non-reactive bowl. Whisk together until well combined. Reserve 1 cup (250ml) of marinade for basting later. Pour the remainder over fish and seal bag. Place in refrigerator for 30 minutes.
Preheat barbeque grill to 375° F/190°C or medium high heat.
Oil grill grate.
Remove fish from marinade and discard excess liquid.
Place the fish on the preheated oiled grill and cook lid up for 5 –6 minutes per side. Baste with the reserved marinade after flipping. The fish should flake easily. Remove fish from grill.
Yield: 6 servings
1 cup of light soy sauce (250ml)
2 tablespoons peeled and minced ginger (30ml)
2 teaspoons dried chilli flakes (10ml)
2 tablespoons, white granulated sugar (30ml)
5 cloves garlic, minced
1 tablespoon sesame oil (15ml)
2 teaspoons cracked Sichuan peppercorns (10ml)
6 monkfish fillets 6-8 ounce each (170 –227g)
2 tablespoons vegetable oil (30ml)
Rinse fish under cold water and pat dry. Place the fish in a resealable plastic bag.
Combine marinate ingredients in a small non-reactive bowl. Whisk together until well combined. Reserve 1 cup (250ml) of marinade for basting later. Pour the remainder over fish and seal bag. Place in refrigerator for 30 minutes.
Preheat barbeque grill to 375° F/190°C or medium high heat.
Oil grill grate.
Remove fish from marinade and discard excess liquid.
Place the fish on the preheated oiled grill and cook lid up for 5 –6 minutes per side. Baste with the reserved marinade after flipping. The fish should flake easily. Remove fish from grill.
Yield: 6 servings
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