This wonderful monkfish dish is perfect if you're looking for something simple but striking to serve at a barbecue – the orange caramel and punchy urfa chilli dressing can be made ahead of time, leaving you to roast your monkfish over hot coals on the day. You can easily make this dish in the oven, but it's better on the barbecue, where the smoke from the glowing coals really brings the monkfish to life.
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Ingredients
Monkfish
1 monkfish tail, trimmed and cleaned, approximately 1-2kg
2 tbsp of olive oil
fine salt
1/2 lemon
Urfa chilli dressing
25g of Urfa chilli flakes
50g of fish sauce
32g of honey
32g of soy sauce
11g of ground cumin
11g of ground coriander
125g of extra virgin olive oil
1/2 lemon, juiced
Orange caramel
250g of oranges, juiced
50g of caster sugar
1/2 lemon, juiced
Garnish
1 handful of fresh coriander, leaves picked with a little stalk
1 orange, peeled and segmented
Method
1
Light your barbecue – when the coals turn grey they are ready to use. Alternatively, preheat your oven to 190ºC fan, 210ºC conventional
2
Start off by making a dark caramel – pour the caster sugar into a heavy based saucepan and place over a medium heat. The sugar will gently melt to form a caramel – you can give it a little shake from time to time to encourage it to melt evenly but don't stir it!
50g of caster sugar
3
Once the caramel reaches a nice dark golden brown, add in the orange juice. The caramel will seize up, so keep scraping into the corners to release the caramel – the liquid will come together and then come to a boil and start to reduce down. Reduce the caramel to a syrup consistency – to check, you can drizzle a little onto a plate and put it into the fridge. Once you're happy with the consistency, finish with a squeeze of lemon and let it cool to room temperature
250g of oranges, juiced
1/2 lemon, juiced
4
Whisk together all the ingredients for the urfa chilli dressing and set aside at room temperature
25g of Urfa chilli flakes
50g of fish sauce
32g of honey
32g of soy sauce
11g of ground cumin
11g of ground coriander
125g of extra virgin olive oil
1/2 lemon, juiced
5
Ensure your monkfish tail is nice and dry and portioned as you want it (you can either cook it whole or cut it into chunks through the bone.) Coat in olive oil and season well with salt, then place onto very hot bars over your barbecue. Cook for 4-5 minutes, then turn over and cook for another 4-5 minutes. You are looking to get nice caramelised bar marks on the surface, and the fish should feel firm to the touch. When the fish is cooked, remove from the barbecue and rest it for 10 minutes, with a drizzle of olive oil and a squeeze of lemon. Alternatively, you can fry the monkfish in a hot pan to get a light golden colour on the outside, then roast it in the oven for 5-8 minutes, depending on the size of the monkfish
1 monkfish tail, trimmed and cleaned, approximately 1-2kg
2 tbsp of olive oil
fine salt
1/2 lemon
6
When you're ready to serve, flash the monkfish over the barbecue again to warm it through, then place onto a plate. Drizzle the orange caramel around it, along with a good helping of urfa chilli dressing, orange segments and coriander leaves
1 handful of fresh coriander, leaves picked with a little stalk
1 orange, peeled and segmented