Monkfish Satay Skewers

When we think of a BBQ burgers and sausages always spring to mind, but we often overlook the potential of seafood. Enjoy a full-on Seafood feast this summer; fish and seafood are ideal for the grill and they don’t generally require long cooking times. In fact fish cooks very quickly on a hot barbeque. The tip is to use the best quality seafood and to ensure your grill is really hot after the flames have dampened down. This helps caramelize the fish and provide those beautiful grill lines that give you that immense flavour.

Make sure the seafood is at room temperature before grilling. This will allow the fish to cook evenly and prevent it from sticking. Our chefs at Saltwater will help by giving you the optimum grilling times too. After grilling, make sure you give your fish adequate time to rest. About 3-5 minutes will do the trick. This will allow the juices to run back into your fish and keep it tender. We always recommend having lemon wedges and Maldon salt to finish available to finish and enhance the flavour.

At Saltwater Fish Company, we’ve designed a full range of grill-ready seafood that you can pick and mix on the fishmonger’s counter, including King Prawns, Griddled Salmon, Shetland Scallops and much more.

Method

Prepare a BBQ for grilling.
To prepare the marinade, mix together the olive oil, ginger, lime, garlic and fish sauce-rub into fish.
Marinade the monkfish for 2 hours minimum.
To make the Satay- blend together all the ingredients in a food processor. Check the seasoning.
Cook the Monkfish skewers over Hot Coals for 4 minutes either side.
Finish with a squeeze of Lime Juice.
Dress with the sauce and serve.