Tandoori Monk Recipe

Prepare marinade

In a bowl whisk together the yogurt, ginger paste, garlic paste, lemon juice, tandoori masala, ground coriander, ground cumin, smoked paprika, salt, black pepper, caster sugar, oil and optional red food color until smooth.

Marinate the monkfish

Pat the monkfish portions dry with paper towels. Make two shallow slashes across each piece to allow marinade penetration. Coat each piece thoroughly with the marinade, pressing it into the slashes and around the sides. Arrange in a single layer in a non-reactive dish, cover and refrigerate for at least 2 hours, preferably 4 hours or up to overnight for best flavor.

Bring to room temperature

Remove the marinated monkfish from the refrigerator 30 minutes before cooking to come to near room temperature. This helps with even cooking.

While the fish marinates (or in the last 40 minutes), heat a large sauté pan over medium-low heat. Add the butter and olive oil. When butter foams, add the sliced onions, sprinkle with salt and caster sugar, and stir to coat. Cook slowly, stirring every 3–5 minutes so the onions sweat and then brown gradually. After 20–30 minutes the onions will be soft and deeply golden—if they begin to stick, add a tablespoon of water. Stir in the balsamic vinegar and continue cooking 2–3 minutes until sticky and glossy. Adjust seasoning with black pepper. Keep warm.

Just before grilling the fish, blanch or steam the broccolini for 2 minutes in salted boiling water until bright green and slightly tender but still crisp. Immediately transfer to an ice bath to stop cooking, then drain well.

In a hot frying pan or on a grill plate, heat 1 tablespoon olive oil over medium-high. Add the sliced garlic and sauté 20–30 seconds until fragrant but not browned. Add the broccolini and toss to coat and char lightly for 2–3 minutes. Season with salt, pepper, lemon zest and finish with 1 teaspoon lemon juice. Keep warm.

Preheat a charcoal grill or a very hot oven with a broiler/charcoal tray to high (grill temp ~220–260°C / 430–500°F). If using a charcoal oven or grill, have a medium-hot bed of coals ready. Oil the grill grates lightly.

Shake off excess marinade from monkfish (leave a thin coating) and place pieces on the hot grill. Cook for about 3–4 minutes per side, depending on thickness, until exterior has good char marks and the interior is just opaque and flakes slightly — target internal temperature 60–63°C (140–145°F). Avoid overcooking; monkfish is firm and becomes dry when overdone.

For the smoky/charcoal finish (restaurant-style): take a small metal bowl or foil cup, place the piece of charcoal or a small handful of smoking chips in it. Using tongs, heat the charcoal directly over the gas flame or on the grill until glowing red and smoking (or light smoking chips according to instructions). Place the hot charcoal in the bowl, drizzle 1 teaspoon vegetable oil over it to create smoke, then immediately place the bowl inside a larger tray or cover the fish with a large metal dome or lid to trap the smoke over the grilled monkfish for 1–2 minutes. Remove the bowl/lid and serve—this imparts a delicate smoky aroma. If you have a charcoal oven, a brief 1–2 minute exposure to the smoke inside the oven after grilling will achieve similar effect.

On warm plates, spoon a bed of caramelised onions where each monkfish portion will sit. Arrange a portion of broccolini alongside or slightly stacked. Place the grilled, smoked monkfish on top of the onions.

Garnish with chopped fresh coriander and a lemon wedge. Serve immediately while hot.