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Tandoori Monkfish Recipe

Name: Cafe Jote - Authentic Ethiopian Coffee and Cuisines Tandoori Monkfish Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb monkfish tails, skin removed, cut into 2" (5 cm) pieces; 1 cups plain full-fat yogurt; 1 tbs ginger paste; 1 tbs garlic paste; 2 tbs lemon juice; 1 tsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 2 tsp paprika (for color and mild flavor); 1 tsp garam masala; 1 tsp kashmiri red chili powder or mild chili powder; 2 tbs olive oil or neutral oil; 1 tsp salt; 1 tsp black pepper; 1 tsp fenugreek leaves (kasoori methi), crushed (optional); 2 tbs vegetable oil or ghee for grilling/pan-searing; 1 tbs unsalted butter (optional, for basting); 1 to taste lemon wedges; 2 tbs fresh cilantro, chopped; 0.5 cups onion rings or sliced red onion (optional, for serving)

Inspired by Cafe Jote - Authentic Ethiopian Coffee and Cuisine

Time1h

Serves4

Make Tandoori Monkfish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Monkfish and Marinade

1 lb monkfish tails, skin removed, cut into 2" (5 cm) pieces

1 cups plain full-fat yogurt

1 tbs ginger paste

1 tbs garlic paste

2 tbs ReaLemon lemon juice

1 tsp tomato paste

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

2 tsp paprika (for color and mild flavor)

1 tsp Garam masala

1 tsp kashmiri red chili powder or mild chili powder

2 tbs olive oil or neutral oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp fenugreek leaves (kasoori methi), crushed (optional)

For Cooking & Garnish

2 tbs vegetable oil or ghee for grilling/pan-searing

1 tbs unsalted butter (optional, for basting)

1 to taste lemon wedges

2 tbs Fresh cilantro, chopped

1/2 cups onion rings or sliced red onion (optional, for serving)

Method

Monkfish and Marinade

Prepare the fish

Pat the monkfish pieces dry with paper towels. Trim any sinew and ensure pieces are roughly uniform (about 2 inches) so they cook evenly.

Make the marinade

In a mixing bowl combine yogurt, ginger paste, garlic paste, lemon juice, tomato paste, ground cumin, ground coriander, turmeric, paprika, garam masala, kashmiri red chili powder, olive oil, salt, and black pepper. Whisk until smooth and well combined. Stir in crushed fenugreek leaves if using.

Marinate the monkfish

Add the monkfish pieces to the bowl and turn them gently to coat completely with the marinade. Cover tightly and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to overnight (but no more than 12 hours to avoid the yogurt over-tenderizing the fish).

For Cooking & Garnish

Preheat and prepare

Remove the marinated monkfish from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Preheat your grill to medium-high (about 425°F/220°C) or preheat a heavy skillet or cast-iron pan over medium-high heat. If broiling, set the oven rack 6–8 inches from the broiler and preheat the broiler.

Skewer (optional)

If grilling or broiling, thread pieces onto metal or soaked wooden skewers, spacing them slightly apart so heat circulates. This step is optional for pan-searing.

Cook the monkfish

For grilling: oil the grates and grill the skewers or pieces 3–4 minutes per side until charred in spots and just cooked through (internal temperature ~130–135°F / 54–57°C). For pan-searing: heat 2 tablespoons oil in the skillet until shimmering. Add pieces (don’t overcrowd) and sear 3–4 minutes per side until golden and cooked through. For broiling: place skewers or pieces on a foil-lined sheet, broil 3–4 minutes per side until edges char and fish is cooked through. If using butter for extra richness, add the butter to the pan in the last minute and baste the pieces once.

Check doneness

Monkfish should be opaque and firm but still moist. The target internal temperature is 130–140°F (54–60°C). Avoid overcooking; monkfish becomes dry if left too long.

Rest and garnish

Transfer cooked monkfish to a warm plate and let rest 2–3 minutes. Sprinkle with chopped cilantro and serve with lemon wedges and optional sliced onion rings.