Grilled Monkfish with Sweet Chile Glaze
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
2 (6-ounce) monkfish tail, skinned (fresh or defrosted)
1 red chile pepper, finely chopped
2 teaspoons soy sauce
Zest and juice of 1 lime
1/4 teaspoon allspice berries, crushed
4 tablespoons light brown sugar, packed
- Preheat the grill.
- In a small bowl, stir chile, soy sauce, lime zest and juice, allspice and sugar together.
- Grill the fish for about 3 minutes. Turn over and grill for 4 minutes.
- Spoon chile glaze over fish. Return to the grill for 2 to 3 minutes more.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 248; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 43mg; Total Carbs: 33g; Fiber: 1g; Protein: 26g; Sodium: 384mg.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.