Grilled Monkfish with Aïoli from Sud de France by Caroline Conran

Name: Grilled Monkfish with Aïoli from Sud de France by Caroline Conran
Ingredients: 1 kg monkfish - four good fillets, ask the fishmonger to remove the greyish membranes and extraneous bits; 2-3 decent sized cloves garlic; 200 ml olive oil; 250 ml white wine; 4 cloves garlic; 60 ml best olive oil; 2 lemons thickly sliced; 1 tsp fennel seeds, bruised; 1 egg yolks; salt; 4 bruised allspice berries

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This is one of the simplest and best ways to cook monkfish: soaked in a marinade cleanly flavoured by fennel and lemon, then grilled. The fish, with its sweet, bone-free flesh of pearly whiteness, ...

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Ingredients

1 kg monkfish - four good fillets, ask the fishmonger to remove the greyish membranes and extraneous bits
2-3 decent sized cloves garlic
200 ml olive oil
250 ml white wine
4 cloves garlic
60 ml best olive oil
2 lemons thickly sliced
1 tsp fennel seeds, bruised
1 egg yolks
salt
4 bruised allspice berries