Ingredients
- 450g approx piece monkish tail
- Sea salt
- 5-6 heritage tomatoes, variety of colours
- Sea salt
- Black pepper
- 1tsp caster sugar
- Juice of half a lemon
- 1tbs good quality olive oil
- Handful fresh basil leaves
- 1tbs vegetable oil
- Olive oil, to garnish
- Zest and juice of half a lemon, to garnish
- Place the monkfish tail on a tray and season well with salt. Then place the tray in the fridge and leave for one hour.
- Get your barbecue to a high heat. Slice a variety of heritage tomatoes in half and place in a bowl. Season with caster sugar, salt, black pepper, lemon juice, olive oil and mix carefully together to coat evenly in the marinade. Then, place the tomatoes on to a serving plate, cover with any of the juices from the bowl and a sprinkle of ripped basil leaves.
- Place a nonstick frying pan on high heat and add the vegetable oil. It’s important to seal the monkfish in the frying pan first before putting it on the barbecue so it won’t stick to the barbecue. Place the monkfish in the pan and cook for one to two minutes on each side until it’s beginning to go golden, then remove from the pan.
- Place the monkfish on to the barbecue and cook on a high heat for five minutes until cooked through then remove.
- Slice the monkfish and place on top of the heritage tomatoes on the serving plate. Finish with a drizzle of olive oil, lemon juice and some lemon zest.
