On the Coals Miso Glazed Monkfish by Tommy Banks – Kasai Grills

Ingredients

• Combine all the miso ingredients and emulsify.
• To cook the monkfish, you want to let the coals cool to a low ember, saving the best till last.
• Give you fish a really good basting at the start.
• Start by cooking on the grill for the first 10 minutes, basting and turning every two minutes.
• You want to get the main colouring and caramelisation in the first 10 minutes.
• Move to the second level on the grill and continue to baste and turn every few minutes.
• Keep cooking until the core temperature reaches 50øc remove and leave to rest before portioning.
• Add the butter to a small saucepan and begin to cook on a high heat.
• The butter will begin to foam.
• Once the milk solids have sunk to the bottom of the pan and caramelised you will be close.
• Keep cooking until the butter is a golden-brown colour with a nutty aroma.
• Add in half a lemon and set aside.
• Add capers to the butter for the finished dish.
• Monkfish Tail
• 100g Red Miso
• 10ml Lemon Juice
• 20ml Teriyaki Sauce
• 20g Honey
• 5g Minced Garlic
• 10ml Rice Vinegar (Edo Kisaichi)
• 20ml Beurre Noisette
• 500g Butter
• Half a lemon
• 100g Capers