Grilled Monkfish with Sweet Chilli Glaze Recipe
Ingredients
2 x 170g (6oz) monkfish tail, skinned, fresh or defrosted - 1 red chilli, finely chopped
- 2 x 5ml spoon (2 teaspoons) dark soy sauce
- grated and juice of 1 lime
- 0.25 x 5ml spoon (quarter of a teaspoon) allspice berries, crushed
- 55g (2oz) light soft brown sugar
Serves 2
Method:
Preheat the grill
Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.
Grill the fish for about 3 minutes. Turn over and grill for 4 minutes. Spoon the chilli mix over the fish. Return to the grill for a further 2-3 minutes.
Serve with sweet potato mash and green beans
