Monday, July 16, 2012

Tandoori Grilled Monkfish

A large, bottom-dwelling fish found in the coastal waters of the Atlantic Ocean, Monkfish is low in calories, fat and carbs, and a good source of lean protein. When compared to other sources of protein such as beef or poultry, monkfish is significantly lower in calories. The edible portions of this fish are the liver and tail. Although the liver is often used in Japanese cuisine, tail meat is by far the more popular choice for western palates for it's firm and meaty texture. Monkfish is often compared to lobster tail and is often referrred to as 'poor man's lobster'. This vibrant saffron hued Tandoori Monkfish recipe is a delicious summer dish enjoyed year-round in India as bite-size appetizers with drinks. Simple and satisfying, this wonderfully aromatic and flavourful grilled Tandoori Monkfish can be served to as part of any Indian-inspired meal with Coriander Mint Chutney and Aloo Gobi.

Tandoori monkfish
Serves 4

1 1/2 lb monkfish tail, cut into 1 1/2-inch cubes
2 tbsp melted butter or ghee

For the marinade:
1 tbsp gram flour
4 tbsp Greek yogurt
1 tsp lemon juice
1/2 tsp each turmeric, cumin, ground coriander, chilli powder and paprika
2 tsp ginger paste
1 tbsp garlic paste
1 tsp garam masala
1 tbsp vegetable oil
1 egg
salt, to taste

lemon wedges, for garnish

Mix together all of the ingredients for the marinade. Rub well into the fish and leave to marinate in a non-metallic bowl in the fridge for a few hours. Bring back to room temperature before cooking.

Preheat an outdoor BBQ. Place the fish and lemon wedges  on the grill and cook for 10-15 minutes, basting once or twice with the butter, until the fish is golden brown and cooked through. Serve with coriander mint chutney.

Coriander Mint Chutney
Makes 1 cup

1 bunch fresh coriander, washed leaves only
1 bunch fresh mint, washed leaves only
10-15 green chilies
6 garlic cloves
2-inch piece ginger root
1/2 tsp cumin powder
2 tsp fresh lemon juice
2 tsp salt
3-4 tbsp plain yoghurt

Using a sharp knife, slice open each green chili pod and discard seeds, then chop the pods. Put all the ingredients, except the yoghurt, in a food processor. Blend until smooth, pushing down if necessary, with a rubber spatula. Once combined, add the yoghurt. Taste and adjust the seasoning according to your taste. Wimps may want more yoghurt. Cover and refrigerate.

COOK'S NOTE: Use disposable food preparation gloves, or rubber gloves, when slicing the chilies to avoid any skin irritation and burning eyes!