Whether you're a BBQ fanatic or just in the mood for the summer vibe from your kitchen this recipe delivers full flavoured punchy flavours to enjoy outside or inside.
Ingredients
This is a great dish for summer meet ups or as an addition to your BBQ spread. Monkfish off the BBQ is one of my all-time favourites served up with these two condiments it's a real winner. If you don’t fancy firing up the BBQ simply follow the same method with a grill pan. Make the salsa & aioli in advance for stress free cooking.
Serves: 4 people
For the tomato salsa
- 2 tomatoes (small dice)
- Juice & zest of 1 lime
- 1 small red onion (small dice)
- 2 scallions or chopped chives ( finely sliced )
- Pinch salt
- Pinch of sugar
- 2 Tbsp olive oil
- 1 tsp diced red chilli or chilli flakes
- Mix all the ingredients together in a bowl & set aside until needed
For the roasted garlic aioli:
- 2 egg yolks
- 2 cloves
- Juice & zest of I lemon
- 200ml olive oil
- Pinch of salt
For the monkfish:
- 800g of Monkfish cut into medallions (1cm thick)
- Salt
- Lemon juice
- Olive oil
Method
- Make the aioli by whisking the egg yolk in a bowl until the mix has fluffed up add the garlic & lemon juice.
- While whisking very slowly add the oil until its emulsified & thickened. Season with the salt.
- Season the monkfish with salt, lemon juice & olive oil before cooking.
- On a high heat grill, BBQ or pan fry for 3 minutes on a high heat on both sides.
- Remove from the heat & serve up with a spoon full of salsa over the monkfish & a little aioli on the side.
