Roast Monkfish from Stéphane Reynaud's Barbecue by Stéphane Reynaud

Roast Monkfish from Stéphane Reynaud's Barbecue by Stéphane Reynaud

app.ckbk.com

With a keen hunter who’s turning to fish

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Ingredients

  • 1 orange
  • 20 g (¾ oz) fresh ginger
  • salt and pepper
  • 100 g (3½ oz) sundried tomatoes in oil
  • 18 thin slices of speck (smoked ham or bacon)
  • 1 garlic clove
  • 1 bunch basil
  • 2 monkfish tails, each weighing 800 g (1 lb 12 oz) or any firm fleshed fish

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