Grilled monkfish with sweet chilli glaze

(20 ratings)

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Grilled monkfish with sweet chilli glaze
Grilled monkfish with sweet chilli glaze
  • Serves: 2

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The sweet chilli glaze gives this healthy grilled monkfish a flavour-filled kick - and it's ready in minutes


  • 2 x 170g (6oz) monkfish tail, skinned, fresh or defrosted
  • 1 red chilli, finely chopped
  • 2tsp dark soy sauce
  • Grated rind and juice of 1 lime
  • tsp allspice berries, crushed
  • 55g (2oz) light soft brown sugar

When buying fresh monkfish, make sure it smells like the ocean - but not too fishy. It should be moist and lustrous, but no slime or tears in its flesh.


  1. Preheat the grill.
  2. Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.
  3. Grill the fish for about 3 mins. Turn over and grill for 4 mins.
  4. Spoon the chilli mix over the fish. Return to the grill for a further 2-3 mins.
  5. Serve with sweet potato mash and green beans.

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  • 4
(20 ratings)

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