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Grilled Monkfish with Latin Flavors
In this simple dish, monkfish coated with cumin and coriander is drizzled with a spicy vinaigrette that features flavors of Latin America.
Serves: Serves 4
Ingredients:
- 3 tablespoons freshly cracked cumin seeds
- 2 tablespoons ground coriander
- Kosher salt and freshly cracked black pepper to taste
- 4 monkfish fillets, about 8oz (225g) each
- 2 tablespoons olive oil
The vinaigrette
- 1/3 cup extra virgin olive oil
- Juice of 2 limes (about 1/4 cup)
- 3 tablespoons roughly chopped fresh oregano
- 1 tablespoon minced fresh chile pepper of your choice, or to taste
- 1 teaspoon minced fresh garlic
- Kosher salt and freshly cracked black pepper to taste
Directions:
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine the cumin, coriander, and salt and pepper in a small bowl and mix well. Rub the fillets with the oil and coat them generously with this mixture, pressing gently so it adheres. Put on the grill and cook until just opaque throughout (6-8 minutes per side). To check for doneness, poke the fish with your finger to test its firmness (see The "hand method"); if you're unsure, make a cut in one of the fillets to be sure it is just opaque all the way through.
- While the fish is on the grill, combine the vinaigrette ingredients in a small bowl and whisk until well blended.
- Transfer the fillets to a serving platter, drizzle generously with vinaigrette, and serve, passing the remaining vinaigrette on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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