Home > Food > Recipes > Grilled Monkfish with Latin Flavors

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Grilled Monkfish with Latin Flavors

Categories: Entertaining, On the Grill, Spicy
Type: Main Dishes

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


  • 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
Grilled Monkfish with Latin Flavors photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. 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.
  2. 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.
  3. While the fish is on the grill, combine the vinaigrette ingredients in a small bowl and whisk until well blended.
  4. Transfer the fillets to a serving platter, drizzle generously with vinaigrette, and serve, passing the remaining vinaigrette on the side.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.