Barbecue Monkfish On The Bone Recipe
Two Michelin-starred Chef Nathan Outlaw is one of England's most celebrated chefs. His recent book, Modern Seafood, is a culinary homage to sustainable fish. Ready to discover your favorite new...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Ingredients
- 4 monkfish or goosefish tails on the bone
- olive oil for cooking
- 2 shallots
- 8 garlic cloves
- 3 green chiles
- 1 bunch of tarragon
- 8 rosemary sprigs
- 1 small bunch of parsley
- 3 tablespoons fennel seeds
- grated zest and juice of 2 oranges
- 3/4 cup superfine sugar
- 2/3 cup red wine vinegar
- 1 generous cup of orange juice (from a carton is fine)
- 3 teaspoons English mustard
- 5 ounces tomato ketchup
- sea salt and freshly ground black pepper
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