Tom Kerridge's Outdoor Cooking by Tom Kerridge

Author:Tom Kerridge
Language: eng
Format: epub
Publisher: Bloomsbury
Published: 2021-08-15T00:00:00+00:00

SEA BASS with SAUCE VIERGE

SPICED MONKFISH with YOGHURT DRESSING

Monkfish is chunky and you can treat it a bit like a steak, so it’s a great choice if you’re a bit nervous about cooking fish. It handles spice really well, as in this bold, Indian-style dish. You’ll find the salad has a lovely, fruity acidity from the chaat masala, which contains mango powder.

serves 4

2 prepared monkfish tails (500g each)

3 tbsp vegetable oil

1 tbsp sea salt

2 tbsp Madras curry powder

1 tsp ground turmeric

100g salted butter, melted

½ lemon

KACHUMBER SALAD

2 cucumbers, deseeded and diced

1 small red onion, diced

150g cherry tomatoes, quartered

A good squeeze of lemon juice

A handful of mint leaves, chopped

A pinch of salt

1 tsp chaat masala

2 tbsp light olive oil

YOGHURT DRESSING

200ml natural yoghurt

½ tsp ground cumin

¼ tsp cayenne pepper

¼ tsp ground turmeric

A good squeeze of lemon juice

TO SERVE

2 limes, cut in half

1 Lay the monkfish tails on a large tray. Mix the oil, salt, curry powder and turmeric together in a bowl. Brush this seasoning all over the monkfish. Pop the fish into the fridge for an hour to marinate, if you’ve got the time.

2 When you’re ready to cook, lay the fish down on your hot barbecue across the grid, so that you’ll get chargrill lines. Cook for 2–3 minutes on each side or until the spices begin to caramelise.

3 Brush a little of the melted butter over each monkfish tail and cook for a further 6–8 minutes, turning the fish constantly so that it cooks evenly; it will take on a lovely smoky flavour.

4 While the fish is cooking, put all the ingredients for the kachumber salad into a large bowl, toss to combine and set aside.

5 Whisk the ingredients for the yoghurt dressing together in a bowl until evenly combined.

6 Once cooked, remove the monkfish from the barbecue and place on a warmed serving dish. Brush with any remaining butter and squeeze over the lemon juice then leave to rest for a few minutes.

7 Serve the monkfish with the kachumber salad, yoghurt dressing and lime halves on the side, for squeezing over the fish.

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