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Grilled Monkfish with Sweet Chile Glaze

Grilled Monkfish with Sweet Chile GlazeRecipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat the grill.
  2. In a small bowl, stir chile, soy sauce, lime zest and juice, allspice and sugar together.
  3. Grill the fish for about 3 minutes. Turn over and grill for 4 minutes.
  4. 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.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority