Paprika-crusted monkfish with chorizo and peppers
Such a chunky fish as monkfish is just perfect for
skewering, as it is not likely to disintegrate before your eyes and fall
between the grill bars as you cook. Monkfish can also take some fairly butch
flavors, such as this smoky paprika crust, fruity charred red peppers and spicy
chorizo. The brilliant whiteness of this fish when cut open makes a wonderful
contrast to the red crust and the drizzle of palest green cucumber and mint
sauce.
Place both monkfish fillets in a flat dish. Rub them all
over with 5ml/1 tsp salt, then cover and leave in a cool place for 20 minutes.
Pour the yogurt for the sauce into a food processor. Cut the cucumber into it,
season with a little salt and pulse to a pale green puree. Transfer into a
serving bowl and stir in the mint.
Prepare the barbecue.
Rinse the salt off the pieces of monkfish and lightly pat them dry with
kitchen paper. Mix the smoked red paprika with a pinch of salt and gently rub
the mixture evenly over the fish. Slice each pepper into twelve long strips and
cut each monkfish fillet into ten equal pieces. Thread six pieces of pepper and
five pieces of fish on to each skewer and brush one side with a little extra
virgin olive oil.
Once the flames have died down, position a lightly oiled
grill rack over the coals to heat. When the coals are medium-hot, or with a
moderate coating of ash, grill the skewered food, oiled-side down, for about 3
½ minutes. Lightly brush the top side with oil, turn over and cook for 3-4 minutes
more. Remove the skewers from the heat and keep warm. Grill the chorizo slices
for a second or two until just warm.
Thread one piece on to the end of each skewer and serve the
rest alongside on individual plates. Serve with the prepared cucumber and mint
sauce.
Serves 4
1 monkfish tail, about
1kg/ 2 ¼ lb, trimmed and filleted
10ml/2 tsp smoked red paprika
2 red (bell) peppers, halved and seeded
I5ml/1 tbsp extra virgin olive oil
16 thin slices of chorizo
Salt and ground black pepper
4 long skewers
For the cucumber and
mint sauce
150ml ¼ pint 2/3 cup Greek (US strained plain) yogurt
½ cucumber, halved
lengthways and seeded
30ml/2 tbsp chopped fresh mint leaves |
