Holds a Master’s degree in Linguistics, loves traveling and learning new languages. Fluent in Spanish, is learning French and Czech at the moment. Enjoys exploring national cuisines every time he visits new countries.
Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Has been grilling for as long as he can remember. Author of numerous online and offline grilling masterclasses runs his own BBQ accessories shop.
Last updated: August 03, 2021
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A whole monkfish is never attractive. Its sight often makes those who are unfamiliar with it scared like a wild bird flies. However, its beauty is inside. A light flavor that melts every fish lover, firm flesh, and no bones… these are three very good reasons to try to make grilled monkfish as it has a good taste and a wide range of delicacy possibilities!
With its firm and delicate flesh, monkfish is popular, especially in holiday recipes. It remains to be seen how to grill it so that it stays tender. In the rest of this article, we will show you some of the ways to prepare a monkfish and then show you some of the tastiest and popular grilled monkfish recipes, as well as some tips and tricks to put into consideration.
Grilled Monkfish Recipes
Whether on the grill, in the pan, or in the oven, thanks to these tips and recipes, grilling monkfish fillets or in a whole will no longer hold any secrets for you! Below are some of the most popular grilled monkfish recipes to try out!
Grilled Monkfish Fillets
Cooking time: 20 min
Dish size: for 4 people
4 monkfish fillets
50 ml olive oil, extra virgin
Some pepper from the grinder
1/2 handful of parsley
Rinse the monkfish fillets with cold water under running water, pat dry well, and set aside.
First you have to make a grilled monkfish marinade. Now mix the oil, pepper, and salt well, pour over the fish fillets, and cover and leave to marinate in the fridge for an hour.
Peel and finely chop the garlic, wash the parsley first, shake it dry and also finely chop it.
In the meantime, peel and finely chop the garlic, mix the two.
Wash the lemon with hot water, cut it into thin slices, cover, and set aside.
Now preheat the grill.
Lift the monkfish fillets out of the marinade with a grill tong, drain well on kitchen paper, place on the grill rack, and grill on each side for about 7 minutes on even heat.
Place monkfish fillets on preheated plates, sprinkle evenly with the garlic and parsley mixture, and serve garnished with the lemon wedges. It is best served with a colorful salad and freshly baked bread.
With the bread, you can, in the Mediterranean style, dunk the sauce and eat it along!
Grilled Monkfish with Olive Oil and Garlic Sauce
Cooking time: 14 min
Dish size: for 4 people
4 slices of monkfish fillet approx. 150-200 gr.
1 toe garlic
10 black pitted Kalamata olives
1 pinch of salt and pepper
5 teaspoon of mustard
5 tablespoons of olive oil
2 tablespoons of tin juice
2 knife point grated lemon peel
1 handful of parsley
Finely chop the olives, garlic, and parsley.
Stir together the above with a little salt, pepper, mustard, lemon juice, and olive oil to make a sauce.
Salt and pepper the fish and brush with oil.
Grill on the wire rack for about 4 minutes on each side. Turn the fish carefully with a fish-turner. If you don’t have one, one of the most recommended by fish grillers online is the Everdure by Heston Blumenthal Large Fish Turner. It has a hang zone for safekeeping and a soft grip handle for ease of use.
Serve the grilled monkfish with the sauce.
Grilled Monkfish with Cherry Tomatoes
Tips and Tricks
This fish with a big toad head is so ugly that it is better to behead it to prevent it from scaring away the kids at home. When the head is no longer there, it is then possible to remove the skin and the membrane covering the flesh, as well as the large central ridge, to make a fillet.
It’s always advisable to have a grill basket when you’re grilling fish. According to most reviews, the sturdiest model must be the Rosewood Flex Grill Basket from Outset, which, thanks to its reinforced metallic construction and rosewood handle, is the most reliable option out there.
Monkfish tail can be cooked whole or cut into medallions with a BBQ knife. Also, it is very easy to prepare for all sauces. However, you must follow the cooking instructions, because, when overcooked, it quickly becomes rubbery.
For barbecue cooking on skewers, it takes 5 to 6 minutes depending on the size. However, the monkfish tail can also be cooked like a roast. It takes 20 to 25 minutes of cooking, in an oven at 200 degrees.
It is necessary to add butter or olive oil to obtain a cooking juice, which is used for basting regularly. You can also garnish the inside, instead of the central ridge, with sauce, herbs, a julienne of vegetables, etc.
How else can monkfish be cooked?
As its flesh is firm, monkfish is ideal for BBQ kebabs, casseroles, curries, or soups. Anything is possible.
Monkfish in a pan
Making sautéed fish is easy, as long as you follow a few rules. Do not cook the monkfish at too high a temperature, otherwise, the outside will dry out and the flesh will not even be cooked. Brown the fish on both sides, then turn off the heat and let the heat of the pan gently cook the monkfish to the core. Children and fish don’t always mix. But your little ones won’t resist this monkfish burger.
Monkfish in the oven
The flavor of baked monkfish is irresistible! In addition, cooking monkfish in the oven is very quick and easy. You can cook it in an oven with eggplant, zucchini, and pepper ratatouille.
Grilled monkfish tastes great, is very healthy, and, on top of that, is low in calories! When you’re ready to give one of the recipes a try, you should know that the big ugly head of monkfish is usually removed directly on board the boat. Only monkfish tail and monkfish fillet, therefore, arrive in the market. However, if you end up getting a whole monkfish, you will have to strip and fillet it. However, your fishmonger can prepare the fillets for you by removing the skin, which otherwise shrinks during cooking, dragging the flesh with it.
Overall, monkfish has a flesh that is firm, white, and has a sweet flavor, ideal for grilling. Monkfish is a real delicacy, much more refined than you might think.