📝 About This Recipe
Often referred to as the 'poor man's lobster,' monkfish boasts a uniquely firm, meaty texture that stands up beautifully to the high heat of the grill. This dish elevates the succulent white fish with a smoky, Mediterranean-inspired rub and a vibrant, citrusy gremolata that cuts through the richness. It is a sophisticated yet approachable seafood masterpiece that brings the essence of a coastal summer evening right to your dinner table.
🥗 Ingredients
The Monkfish
- 1.5 pounds Monkfish tail fillets (cleaned, membrane removed, and cut into 1.5-inch thick medallions)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Smoked paprika (Pimentón) (sweet or bittersweet)
- 1/2 teaspoon Garlic powder
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Lemon Caper Gremolata
- 1/2 cup Fresh Italian flat-leaf parsley (finely chopped)
- 1 piece Lemon (zested and juiced)
- 2 tablespoons Non-pareil capers (drained and roughly chopped)
- 1 piece Garlic clove (grated or finely minced)
- 2 tablespoons Extra virgin olive oil
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
For Grilling & Garnish
- 1 piece Lemon (cut into thick rounds for grilling)
- 1 tablespoon Fresh chives (finely snipped)
👨🍳 Instructions
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1
Begin by preparing the monkfish. Ensure the greyish-purple membrane (silverskin) is completely removed, as it becomes tough when cooked. Pat the fillets very dry with paper towels.
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2
Slice the monkfish into uniform medallions, approximately 1.5 inches thick. This ensures they all cook at the same rate.
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3
In a small bowl, whisk together 3 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this marinade generously over all sides of the fish medallions.
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4
Let the fish marinate at room temperature for about 15-20 minutes while you prepare the grill and gremolata.
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5
Prepare the gremolata: In a medium bowl, combine the chopped parsley, lemon zest, 1 tablespoon of lemon juice, chopped capers, minced garlic, 2 tablespoons of olive oil, and red pepper flakes. Stir well and set aside to let the flavors marry.
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6
Preheat your grill (gas or charcoal) to medium-high heat, aiming for a temperature around 400-450°F (200-230°C).
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7
Clean the grill grates thoroughly and oil them using a folded paper towel dipped in vegetable oil held with tongs. This is crucial to prevent the fish from sticking.
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8
Place the monkfish medallions on the hot grill. Allow them to sear undisturbed for 4-5 minutes. You will know they are ready to flip when they release easily from the grates.
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9
While the fish is searing, place the lemon rounds directly on the grill for 2 minutes per side until charred and caramelized.
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10
Flip the medallions carefully using a thin metal spatula. Cook for another 4-5 minutes on the second side.
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11
Check for doneness: The monkfish should be opaque throughout and have an internal temperature of 145°F (63°C). The meat should feel firm to the touch, similar to a cooked scallop.
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12
Remove the fish and charred lemon rounds from the grill and transfer them to a warm platter.
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13
Spoon the lemon caper gremolata generously over the hot medallions while they rest for 2 minutes.
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14
Garnish with fresh snipped chives and serve immediately with the charred lemon slices on the side.
💡 Chef's Tips
Always remove the thin, bluish-grey membrane from monkfish; if left on, it will shrink and toughen, making the fish rubbery. Don't overcook! Monkfish is lean and can go from succulent to dry quickly; pull it off the grill as soon as it hits 145°F. For the best char, ensure your grill grates are screaming hot before the fish touches them. If you don't have an outdoor grill, a heavy cast-iron grill pan on the stovetop works as an excellent substitute. Patting the fish dry before marinating is the secret to getting those beautiful, dark grill marks.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Albariño or a dry Sauvignon Blanc to complement the citrus notes. Serve alongside a bed of buttery saffron risotto or herb-flecked couscous. A side of grilled asparagus or blistered cherry tomatoes adds a lovely pop of color and freshness. For a rustic touch, serve with thick slices of grilled sourdough bread rubbed with a raw garlic clove. A light arugula salad with a simple balsamic vinaigrette provides a peppery contrast to the meaty fish.