Grilled Monkfish with Aïoli

Saupiquet de baudroie

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By Caroline Conran

Published 2012

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This is one of the simplest and best ways to cook monkfish: soaked in a marinade cleanly flavoured by fennel and lemon, then grilled. The fish, with its sweet, bone-free flesh of pearly whiteness, is served with a pungent golden aïoli. A true saupiquet of monkfish, a Narbonnais dish, would incorporate the monkfish liver, which is white and exudes a great deal of bright orange oil when cooking; it tastes impressively strong.

If you like the flavour, monkfish roe can also be ea