Bandari Monkfish Tails

053/18: Bandari Monkfish Tails

053/18: Bandari Monkfish Tails

Following on from the last 2 great recipes from Persiana, next up was Bandari Monkfish Tails.

The recipe is from Persiana by Sabrina Ghayour – Currently £16.48 on Amazon. It’s a great book, lots of nice recipes in there:

046/18: Za’atar Cod with Relish

052/18: Za’atar Roasted Squash

The Fish:

2x 200g Monfish Tails from our local fishmonger. Around £14.

The Prep:

In a bowl I mixed turmeric, curry powder, cumin, coriander, garlic, ginger, coriander leaves, dill leaves, lime juice and rind, Greek yoghurt, rapeseed oil, salt and pepper. This was then rubbed all over the Monkfish.

Bandari Monkfish Tails

The fish was covered with clingfilm and put into the fridge for half an hour. 

THE CHARCOAL:

Oxford Charcoal Hardwood Blend – Love this stuff, slow burning, burns hot and smells fantastic. I topped up with some fresh charcoal and used 3 flamers to create a fairly equal fire in the bowl. Usual method of lid up, both vents fully open for 30 minutes. I left the vents open and the lid up for this cook. The griddle plate went on after 20 minutes to warm up.

Za'atar roasted squash

The Cook:

The Griddle plate was around 230c.

Bandari Monkfish Tails

Time to put the fish on.

Bandari Monkfish Tails

Sizzling.

Bandari Monkfish Tails

5 minutes each side. 

Bandari Monkfish Tails

Time to Plate Up:

Simple meal, basmati rice with the Bandari Monkfish Tails. Both topped with chopped coriander.

Bandari Monkfish Tails

Time to Eat:

The fish smelt fantastic, I was looking forward to this!

Bandari Monkfish Tails

SUMMARY:

Really simple dish to prepare and cook with a nice taste of spice to it. Interestingly, the spice mix reminded me of a mild curry dish.

Another good fish dish to cook, I maybe didn’t enjoy the monkfish as some of the other fish we have had recently. It’s a big meaty fish with a mild taste that takes on the flavours you add to it but I preferred the taste of the cod and halibut. The thickness of the fish makes it easier to cook though.

Cook Difficulty: 2/5 
Cook Duration: Quick: 2/5
Cook Equipment: Kamado Joe
Cook Method: Direct / Griddle
Charcoal: Oxford Charcoal Hardwood Blend
Smoking Wood: N/A
Cook temperature: Unknown
Cook time: 8 minutes
Internal temperature: Unknown
Notes: Nothing really to change.

THE BOOK:

If you like the look of this recipe you can buy the book from Amazon (£16.48) by clicking the picture below:   


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