Monkfish, Citrus and Urfa Chilli Recipe
Looking for an impressive fish dish to break out at your next barbecue? Selin Kiazim's stunning barbecued monkfish with orange caramel and urfa chilli dressing
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Cooking tools:
- Grill
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Tongs
- Chef's knife
- Cutting board
- Wooden spoon
- Citrus press
- Measuring spoon
- Serving platter
Ingredients
- 1 monkfish tail, trimmed and cleaned, approximately 1-2kg
- 2 tbsp of olive oil
- fine salt
- 1/2 lemon
- 25g of Urfa chilli flakes
- 50g of fish sauce
- 32g of honey
- 32g of soy sauce
- 11g of ground cumin
- 11g of ground coriander
- 125g of extra virgin olive oil
- 1/2 lemon, juiced
- 250g of oranges, juiced
- 50g of caster sugar
- 1 handful of fresh coriander, leaves picked with a little stalk
- 1 orange, peeled and segmented
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