Tandoori Monkfish Recipe

Prepare fish

Pat the monkfish chunks dry with paper towels. Trim any connective tissue so pieces are uniform in size (about 1½–2 inches) so they cook evenly.

Make marinade

In a medium bowl whisk together yogurt, ginger paste, garlic paste, lemon juice and vegetable oil until smooth. Add Kashmiri red chili powder (or paprika + cayenne), ground coriander, ground cumin, garam masala, turmeric, salt, black pepper and red food coloring if using. Mix thoroughly to form a uniform marinade.

Marinate fish

Gently fold the monkfish chunks into the marinade so each piece is well coated. Cover and refrigerate for at least 1 hour and up to 4 hours. (Do not exceed 6 hours — the yogurt and acid can begin to firm the fish too much.)

Bring to room temperature

Remove marinated fish from the fridge 20–30 minutes before cooking to take the chill off; this helps even cooking.

Preheat

If using a grill: preheat to medium-high (about 425–450°F / 220–230°C). If using oven/broiler: position a rack 4–5 inches from the broiler element and preheat broiler (or preheat oven to 450°F / 230°C if baking). Line a heavy baking sheet with foil and oil lightly.

Skewer (optional)

If using skewers, thread marinated monkfish pieces alternately with onion wedges and bell pepper pieces, leaving a little space between pieces for even heat circulation. If using metal skewers skip soaking; if using wooden skewers soak them in hot water for 30 minutes first.

Grill or broil

Place skewers or individual pieces on the preheated grill or on the prepared baking sheet under the broiler. Grill/broil for 3–5 minutes per side depending on thickness, turning once, until the exterior is lightly charred and fish is opaque and flakes easily (internal temperature around 140–145°F / 60–63°C). Total cook time ~6–10 minutes. Be careful not to overcook — monkfish is dense and can dry out.

Glaze (optional)

If desired, warm butter or ghee and brush lightly over the cooked pieces immediately after removing from heat to add shine and richness.

Rest and finish

Let the cooked monkfish rest for 2 minutes. Transfer to a serving platter and sprinkle with chopped cilantro and squeeze lemon wedges over the top.

Serve hot with lemon wedges and steamed basmati rice, naan, or a cucumber-yogurt raita on the side. Leftovers can be refrigerated for up to 2 days and gently reheated; best enjoyed immediately.