This is a fresh, simple recipe using an excellent firm monkfish for the BBQ, with a rub which gives a flavoursome edge, served with a well-matched zingy salsa.
- 2 Monkfish tails in whole fillets
- 4 Soft tacos
- Cuban dry rub seasoning, ready-made or home-made as below:
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoons pepper
- 1 tablespoons cumin
- 1 tablespoons dried parsley
- 1 tablespoons oregano
- zest of one lemon
- zest of half an orange
- zest of one lime
- The salsa is an equal mix of diced red onion and diced de-seeded tomato mixed with the juice of a lime an equal quantity of oil olive then seasoned to taste with salt and black pepper.
- Set the up BBQ to cook directly at a temperature of 200-220°c. The boneless fish fillets are evenly coated in the rub and allowed to sit for half an hour whilst the bbq comes up to temperature.
- Directly grill the fish turning every 3-4 minutes until the outside is lightly charred on all sides and the internal temperature is a minimum of 64°c. Allow the fish to rest covered on a warm plate for 5-10 mins before cutting into thick slices.
- Serve two or three slices of the fish on warm small soft tacos, topped with shredded lettuce, finely sliced cucumber and the salsa. An alternative rub idea is a tandoori rub or spices.