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Ingredients
- 2 monkfish tails (approx 400g each)
- 2 tbsp miso paste
- 2 tbsp unsalted butter
- 1 lemon
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp honey
- Salt and pepper
- Fresh dill
- Preheat your barbecue grill to medium-high heat. Rinse the monkfish tails and pat it dry with paper towels.
- Remove the outer layer of skin from the fish, until just the white flesh is visible.
- In a small bowl, mix the miso paste and butter together until well combined.
- Spread half of the miso butter evenly over the monkfish tails, coating them completely.
- Place the monkfish tails on the preheated barbecue grill. Cook for about six to eight minutes per side, or until the fish is cooked through and the glaze is caramelised. Flip the tail only once during cooking.
- While the monkfish is grilling, prepare the lemon vinaigrette. In a bowl, squeeze the juice of the lemon. Add olive oil, Dijon mustard, honey, salt, and pepper. Whisk until well emulsified.
- Once the monkfish tail is cooked, remove it from the grill and let it rest for a few minutes.
- Glaze with the remaining miso butter. Slice the monkfish tails off the bone and drizzle over the lemon vinaigrette. Garnish with dill and sea salt.
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