Tandoori Monkfish Recipe

Prepare marinade

In a bowl, combine 150 g yogurt, ginger paste, garlic paste, 2 tbs lemon juice, ground cumin, ground coriander, paprika, turmeric, garam masala, chili powder and 1 tsp salt. Whisk until smooth, then stir in 1 tbs vegetable oil.

Marinate fish

Pat the monkfish pieces dry with paper towel. Coat the fish thoroughly with the marinade, pressing it onto all sides. Cover and refrigerate for at least 30 minutes (up to 2 hours). If short on time, 15–20 minutes will still add flavor.

Cook monkfish

Preheat a heavy-based grill pan or cast-iron skillet over high heat until smoking slightly, or prepare a hot grill. Lightly oil the pan or brush the fish with oil. Shake off excess marinade (keep a little to char), then sear the monkfish 2–3 minutes per side until well charred and just cooked through — internal temperature should reach 60–63°C (140–145°F). Avoid overcooking; monkfish becomes firm and flaky when done. If the exterior chars too quickly, reduce heat and continue cooking until just done. Rest the fish 3 minutes before slicing.

Brush gem lettuce halves with 1 tbs olive oil and season with 1/4 tsp salt and 1/4 tsp pepper. Place cut-side down on the hot grill pan or grill and char for 1–2 minutes until lightly blackened and warmed through but still crisp. Remove and keep warm.

In a bowl, toss the shredded red cabbage and julienned or grated carrot with chopped coriander, 1 tbs lime juice, 1 tsp olive oil and 1/2 tsp salt. Taste and adjust seasoning. Let sit for 5–10 minutes to soften slightly and allow flavors to marry.

Combine 120 g yogurt, grated cucumber (squeezed to remove excess moisture), chopped mint, 1/2 tbs lemon juice, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and chill briefly until ready to serve.

Slice the rested monkfish into 2–3 thick medallions per piece. On a large sharing plate, place the charred gem halves. Arrange the red cabbage and carrot slaw alongside the lettuce. Fan the monkfish pieces across the plate over or beside the slaw and lettuce.

Spoon dollops of raita on the plate and scatter extra coriander leaves and a light pinch of chili flakes if using. Serve with lemon wedges for squeezing over the fish.

Serve immediately while the fish and charred lettuce are warm. Leftovers: store fish and accompaniments separately in the fridge and consume within 24 hours; raita may thin if kept too long.