Grilled Monkfish Tails with Fresh Herbs

Name: Grilled Monkfish Tails with Fresh Herbs (Queues de lotte grillées aux herbes)
Cuisine: French
Ingredients: 4 small monkfish tails, about 225 g (8 oz) each with bone; juice of ½ lemon; 15 g (½ oz) freshly chopped and cut mixed herbs (such as dill, basil, thyme, marjoram); 15 g (½ oz) freshly chopped and cut mixed herbs (such as dill, basil, thyme, marjoram); 15 g (½ oz) freshly chopped and cut mixed herbs (such as dill, basil, thyme, marjoram); 15 g (½ oz) freshly chopped and cut mixed herbs (such as dill, basil, thyme, marjoram); 15 g (½ oz) freshly chopped and cut mixed herbs (such as dill, basil, thyme, marjoram); 1 small clove of garlic, skinned and crushed; salt and freshly ground pepper; salt and freshly ground pepper; parsley sprigs and lemon wedges to garnish; parsley sprigs and lemon wedges to garnish

Queues de lotte grillées aux herbes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Monkfish used to be undervalued and cheap, but has now gained the recognition it deserves because of its good firm texture. It can be prepared in a variety of ways.

Ingredients

4 small monkfish tails, about 225 g (8 oz) each with bone
juice of ½<

Europe
Switzerland
France
Fish course
Pescatarian
Gluten-free

Method

Carefully remove any skin from the fish tails, and trim well.
Sprinkle the fish with lemon juice, herbs and garlic, and leave to absorb the flavours for about an hour.
Remove the fish from the marinade, season with salt and pepper, and grill on both sides for about 8-10 minutes, turning once.
Arrange on a serving dish and garnish with parsley