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Ingredients
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Monkfish & Marinade
Sambal Salad
To Finish
Method
Monkfish & Marinade
- 1
Prep the fish
Pat the monkfish tail dry with paper towels. If the tail is very thick, slice it lengthwise to create two even pieces about 1 to 1 1/2 inches thick so they cook evenly. Leave skin on if present; it will help hold the fish together on the grill.
- 2
Make the marinade
In a small bowl whisk together olive oil, lime juice, minced garlic, salt, black pepper and smoked paprika until combined.
- 3
Brush both sides of the monkfish generously with the marinade. Let rest at room temperature for 15–20 minutes (no more than 30) to absorb flavor. Reserve any leftover marinade for basting, but discard after contact with raw fish if you won't cook it to boiling.
Sambal Salad
- 4
Assemble the salad ingredients
While the fish marinates, combine sliced chili, thinly sliced shallot, cucumber half-moons, halved cherry tomatoes, chopped cilantro and sliced green onion in a mixing bowl.
- 5
Make the dressing
In a small bowl whisk together sambal oelek, rice vinegar, fish sauce, lime juice, sesame oil and brown sugar until sugar dissolves. Taste and adjust: add more sambal for heat, more sugar for balance, or a pinch more salt.
- 6
Pour the dressing over the salad ingredients and toss gently to coat. Let the salad sit at room temperature for 10–15 minutes so flavors meld. Adjust seasoning to taste just before serving.
Grilling & Finish
- 7
- 8
Grill the monkfish
Place monkfish on the hot grill skin-side down (if skin on). Grill for about 4–5 minutes without moving, until grill marks form. Flip carefully and grill the other side 3–5 minutes more, basting once with reserved marinade, until an instant-read thermometer inserted into the thickest part reads 135–140°F (57–60°C). Monkfish should be opaque and slightly firm.
- 9
Rest and plate
Transfer monkfish to a cutting board and let rest 3–5 minutes. Spoon a generous portion of the sambal salad alongside or on top of the fish. Garnish with microgreens or extra cilantro and serve with lime wedges for squeezing.