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 – It’s a great book, lots of nice recipes in there:
2x 200g Monfish Tails from our local fishmonger. Around £14.
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.
The fish was covered with clingfilm and put into the fridge for half an hour.
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.
The Griddle plate was around 230c.
Time to put the fish on.
5 minutes each side.
Time to Plate Up:
Simple meal, basmati rice with the Bandari Monkfish Tails. Both topped with chopped coriander.
Time to Eat:
The fish smelt fantastic, I was looking forward to this!
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.
|Direct / Griddle
|Oxford Charcoal Hardwood Blend
|Nothing really to change.
If you like the look of this recipe you can buy the book below.