Grilled monkfish with sweet chilli glaze

(16 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

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.

Your rating

Average rating

  • 4
(16 ratings)

Your comments

Jane Touhey

monkfish is not 'cheap as chips', as rated above. However, delicious.

comments powered by Disqus

FREE Newsletter