Mixed Fish Grill Recipe

Portion and prepare fish

Pat the salmon, monkfish, and prawns dry with paper towels. Cut the salmon into 2 equal portions (about 200 g each). Cut the monkfish into 2 thick medallions or 3 smaller pieces so cook time matches salmon. Leave prawns whole; if very large, halve lengthwise for even cooking.

Check for any remaining bones in the salmon with tweezers and remove. Trim any sinew or connective tissue from the monkfish.

Make the marinade

In a medium bowl whisk together olive oil, lemon juice, minced garlic, chopped parsley, smoked paprika, Dijon mustard, honey, sea salt, and black pepper until emulsified.

Marinate the seafood

Divide the marinade into two portions: about two-thirds for the salmon and monkfish, and one-third reserved for the prawns. Place salmon and monkfish in a shallow dish, pour the larger portion of marinade over them, turning to coat. Put prawns in a separate bowl, toss with the reserved marinade. Cover both and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor to penetrate.

Preheat grill

Preheat an outdoor grill or indoor grill pan to medium-high (around 200–220°C / 400–430°F). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Cook salmon and monkfish

Remove salmon and monkfish from the fridge 5 minutes before cooking to take the chill off. Place salmon skin-side down on the grill. Place monkfish pieces away from direct hottest spots if using charcoal/gas. Grill salmon 4–5 minutes skin-side down without moving, then flip and grill 2–3 minutes more until salmon reaches an internal temperature of 50–55°C (122–131°F) for medium-rare to medium (it will continue to carryover cook). Grill monkfish 3–4 minutes per side until opaque through the center and firm (internal temp 60–63°C / 140–145°F). Timing will vary with thickness; adjust accordingly.

Cook prawns

Thread prawns onto skewers or place directly on the grill. Grill prawns 1.5–2 minutes per side until pink and opaque with a slight char. Avoid overcooking to keep them juicy.

If using a grill pan or skillet and the fish is getting too dry, baste with a little of the reserved marinade sparingly or with a spoonful of melted butter during the last minute of cooking.

Rest and finish

Transfer cooked salmon, monkfish, and prawns to a warm plate or shallow tray. Add small knobs of the unsalted butter over the hot fish to melt and glaze. Tent loosely with foil and rest for 3–4 minutes.

Sprinkle with chopped dill or extra parsley and serve with lemon wedges on the side for squeezing.