VIETNAMESE MONKFISH TAIL
by Neil Clifton
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.
INGREDIENTS
Whole, bone in Monkfish tail.
Vietnamese marinade
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.
HINTS & TRICKS
I used fishinabox.co.uk to source my whole monkfish tail, they also supplied a whole octopus too!
WINE SUGGESTION: This is a light grape but has enough acidity to compliment the monkfish, an ideal companion for any meaty fish.
