Vietnamese Monkfish Tail

When I ordered the monkfish tail, I wasn't quite sure how I was going to cook it, so it sat in the freezer for a month before I pulled out the Prawn On The Lawn Cook book and looked up monkfish. I have not eaten it at their restaurant and so I didn't really have a bench mark to measure it against, but it was bloody good. I recommend  you buy the book, and for that reason I won't print the full ingredients. WINE SUGGESTION: This is a light grape but has enough acidity to compliment the monkfish, an ideal companion for any meaty fish.

Ingredients
  • Whole, bone in Monkfish tail.

  • Vietnamese marinade

Hints & Tips

I used fishinabox.co.uk to source my whole monkfish tail, they also supplied a whole octopus too!

Monkfish.jpg
Method

1. Fillet the monkfish tail, but do not separate from the bone.

2. Apply the marinade and leave in the fridge for 2 hrs.

3. Cook over indirect heat (300F) for 25 - 30 minutes until the meat is coming away from the bone.