Monkfish tacos are a flavorful seafood dish featuring firm, meaty monkfish—often called “the poor man’s lobster”—as the star ingredient.
Prep Time: 25 mins
Cook Time: 10 mins
Serves: 2
Ingredients:
2 Monkfish tails
4 Soft tacos
zest of one lemon
zest of half an orange
zest of one lime
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
Method
Salsa
- 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.
Monkfish
- 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.
Get your monkfish here for this recipe.