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Smoked paprika monkfish
Market-day cooking when you have a firm fish and a calm anchorage.
40 minHigh budgetCalm water onlyGas grillFridge / cool box
Ingredients for 4 crew
- Monkfish tail720 g
- Smoked paprika4 tsp
- Peppers320 g
- Olive oil60 ml
Method
- 1Rub the fish with paprika and oil, rest 20 minutes in the cool box.
- 2Grill 4 minutes a side over a steady flame.
- 3Char the peppers alongside and squeeze lemon over both.