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Restaurants›Open Sesame Lebanese Grill›Tandoori Monkfish Recipe

Tandoori Monkfish Recipe

Name: Open Sesame Lebanese Grills Tandoori Monkfish Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 600 g monkfish tail, skin removed and portioned; 200 g plain yogurt (full-fat); 1 tbs ginger paste; 1 tbs garlic paste; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp turmeric; 1 tsp garam masala; 0.5 tsp chili powder (adjust to heat); 2 tbs lemon juice; 2 tbs olive oil; 1 tsp salt; 2 each gem (little) lettuce, halved lengthwise; 1 tbs olive oil; 1 tbs lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 200 g red cabbage, finely shredded; 1 large carrot, julienned or grated; 2 tbs fresh coriander (cilantro), chopped; 1 tbs lime juice; 1 tsp olive oil; 0.5 tsp honey; 0.25 tsp salt; 150 g plain yogurt (natural); 0.5 each cucumber, grated and excess drained; 1 tbs mint leaves, finely chopped; 0.5 tsp cumin, toasted and ground; 0.25 tsp salt

Inspired by Open Sesame Lebanese Grill

Time45m

Serves2

charred gem, red cabbage & carrot slaw, raita & lemon (for 2 to share)

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Ingredients

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Monkfish & Marinade

1 1/3 lb (600 g) monkfish tail, skin removed and portioned

7.05 oz (200 g) plain yogurt (full-fat)

1 tbs ginger paste

1 tbs garlic paste

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp turmeric

1 tsp Garam masala

1/2 tsp chili powder (adjust to heat)

2 tbs ReaLemon lemon juice

2 tbs olive oil

1 tsp Celtic sea salt

Charred Gem Lettuce

2 each gem (little) lettuce, halved lengthwise

1 tbs olive oil

1 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Red Cabbage & Carrot Slaw

7.05 oz (200 g) red cabbage, finely shredded

1 large carrot, julienned or grated

2 tbs fresh coriander (cilantro), chopped

1 tbs ReaLime juice

1 tsp olive oil

1/2 tsp Honey

1/4 tsp Celtic sea salt

Raita

5.29 oz (150 g) plain yogurt (natural)

1/2 each cucumber, grated and excess drained

1 tbs mint leaves, finely chopped

1/2 tsp cumin, toasted and ground

1/4 tsp Celtic sea salt

1/2 tbs ReaLemon lemon juice

To Serve

2 each lemon wedges

1 tbs fresh coriander leaves

1 tbs neutral oil or ghee for cooking

Method

Monkfish & Marinade

Prepare marinade

In a bowl whisk the yogurt, ginger paste, garlic paste, ground coriander, ground cumin, smoked paprika, turmeric, garam masala, chili powder, lemon juice, olive oil and salt until smooth and evenly combined.

Marinate fish

Pat the monkfish portions dry with paper towel. Toss the fish gently in the marinade until thoroughly coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes acceptable for quick service; 2 hours for deeper flavour).

Cook monkfish

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Add 1 tablespoon neutral oil or ghee and swirl. Remove excess marinade from the fish (leave a light coating). Place fish in the hot pan and sear without moving for 2–3 minutes until charred on the first side. Flip and cook 2–3 more minutes until opaque through but still moist; internal temperature should reach 60–63°C (140–145°F). If you prefer a slightly more charred finish, finish under a hot grill (broiler) for 1–2 minutes, watching carefully.

Charred Gem Lettuce

Brush the halved gem lettuces with 1 tablespoon olive oil, season with 1/4 teaspoon salt and the black pepper. Place cut-side down in the same hot pan used for the fish (reduce heat to medium) and press gently. Cook for 1.5–2 minutes until char marks appear and lettuce is slightly wilted but still crisp. Remove and drizzle with 1 tablespoon lemon juice.

Red Cabbage & Carrot Slaw

In a bowl combine the shredded red cabbage, julienned/grated carrot and chopped coriander. Whisk together the lime juice, 1 teaspoon olive oil, honey and 1/4 teaspoon salt then toss through the cabbage mixture. Taste and adjust seasoning — slaw should be bright, slightly sweet and tangy. Let sit 10 minutes to soften slightly.

Raita

Squeeze and pat the grated cucumber to remove excess moisture. Stir the cucumber into 150 g yogurt with chopped mint, toasted ground cumin, 1/4 teaspoon salt and 1/2 tablespoon lemon juice. Chill briefly until ready to serve.

To Serve

Arrange the charred gem halves on the serving board or plates. Spoon a mound of red cabbage & carrot slaw beside them. Place monkfish portions on top or alongside the gem lettuce. Dollop raita next to the fish, scatter fresh coriander leaves over the dish and add lemon wedges for squeezing. Serve hot — fish for 2 to share.