Grilled Monkfish With Fresh Salsa

I remember the first time I tried monkfish. It was at a tiny seafood shack on the coast of Maine. The fisherman’s wife, a woman with hands as weathered as the docks themselves, grilled it simply and topped it with a vibrant, homemade salsa. The sweetness of the tomatoes, the bite of the jalapeño, and the perfectly cooked, meaty monkfish created a symphony of flavors that I’ve been chasing ever since. This recipe is my attempt to capture that magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free, Dairy-Free, Pescatarian

Ingredients

• 2 cups chopped cherry tomatoes
• 2 shallots, minced
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 1 lime, juiced
• 3 tablespoons cilantro, chopped
• 1/4 teaspoon kosher salt
• 1 lb monkfish fillet
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• Olive oil

Equipment Needed

• Medium bowl
• Sharp knife
• Glass dish
• Small bowl
• Grill

Instructions

1. Prepare the salsa: In a medium bowl, combine the chopped cherry tomatoes, minced shallots, minced jalapeño, minced garlic, lime juice, chopped cilantro, and 1/4 teaspoon of kosher salt. Gently toss everything together, ensuring the flavors are evenly distributed. Set aside to allow the flavors to meld while you prepare the monkfish. This resting period is crucial for the salsa to truly shine.

2. Prep the Monkfish: Using a sharp knife, carefully remove the dark membrane from the monkfish fillet. This membrane can impart a slightly bitter taste, so removing it will enhance the overall flavor of the dish. Be sure to use a very sharp knife and take your time to avoid removing too much of the precious monkfish flesh.

3. Marinate the Monkfish: Place the prepared monkfish fillet in a glass dish. Drizzle with a splash of olive oil, turning the fish to coat it evenly. This will help the spices adhere and keep the fish moist during grilling.

4. Make the spice rub: In a small bowl, thoroughly mix together the cumin, chili powder, smoked paprika, and 1/4 teaspoon of kosher salt.

5. Season the Monkfish: Sprinkle the spice mixture generously over both sides of the monkfish fillet, gently rubbing it in to ensure even coverage. The spice rub creates a wonderful crust and adds depth of flavor to the fish.

6. Refrigerate: Cover the glass dish and refrigerate the seasoned monkfish for at least 30 minutes, or up to 2 hours. This allows the flavors of the spices to penetrate the fish, resulting in a more flavorful and tender final product. The longer it marinates, the better the flavor will be.

7. Grill the Monkfish: Preheat your grill to medium-high heat. Place the monkfish fillet on the preheated grill. Grill for 5 to 7 minutes per side, depending on the thickness of the fish. The monkfish is done when it is opaque and flakes easily with a fork. Be careful not to overcook it, as it can become dry. Turn the fish only once during grilling to ensure even cooking and a beautiful sear.

8. Rest and Serve: Once the monkfish is cooked through, remove it from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish. Top the grilled monkfish generously with the prepared fresh salsa and serve immediately.

Expert Tips & Tricks

• Don’t Overcrowd the Grill: Grill the monkfish in batches if necessary to ensure even cooking. Overcrowding can lower the grill temperature and steam the fish instead of grilling it.
• Check for Doneness: Monkfish can be tricky to cook. Use a fork to gently flake the fish in the thickest part. It should be opaque and pull apart easily. An instant-read thermometer inserted into the thickest part should read around 145°F (63°C).
• Spice it Up (or Down): Adjust the amount of jalapeño in the salsa to your preference. If you prefer a milder salsa, remove the seeds and membranes from the jalapeño. For extra heat, leave the seeds in or add a pinch of cayenne pepper.
• Prep Ahead: The salsa can be made a few hours in advance and stored in the refrigerator. This will allow the flavors to meld even further.

Serving & Storage Suggestions

Serve the grilled monkfish immediately, topped with the fresh salsa. It pairs well with grilled vegetables, rice, quinoa, or a simple green salad.

Leftover grilled monkfish should be stored in an airtight container in the refrigerator. It will keep for up to 2 days. Reheat gently in a skillet or microwave. Be careful not to overcook it during reheating. The salsa is best consumed fresh, but can also be stored in an airtight container in the refrigerator for up to 1 day. The flavors may mellow slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	309 kcal	N/A
Calories from Fat	26 g	9%
Total Fat	3 g	4%
Saturated Fat	0.5 g	2%
Cholesterol	124.7 mg	41%
Sodium	795 mg	33%
Total Carbohydrate	16.4 g	5%
Dietary Fiber	4 g	16%
Sugars	5.1 g	N/A
Protein	54.7 g	109%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Other Fish: If you can’t find monkfish, you can substitute with other firm, white fish such as cod, halibut, or swordfish. Adjust cooking times accordingly.
• Fruit Salsa: For a sweeter salsa, add some diced mango or pineapple to the tomato mixture.
• Herb Variations: Feel free to experiment with different herbs in the salsa. Mint or basil would be delicious additions.
• Spice Level: Adjust the amount of chili powder and smoked paprika to control the level of spiciness in the rub. You can also add a pinch of cayenne pepper for extra heat.
• Citrus Swap: Use orange or grapefruit juice instead of lime juice in the salsa for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: What is monkfish and what does it taste like?
A: Monkfish is a firm, white fish with a mild, slightly sweet flavor. It’s often compared to lobster because of its firm texture.

Q: Can I grill the monkfish indoors?
A: Yes, you can use a grill pan on your stovetop or broil the fish in your oven. Make sure to preheat the grill pan or broiler thoroughly before cooking.

Q: How do I know when the monkfish is cooked through?
A: The monkfish is done when it is opaque and flakes easily with a fork. An instant-read thermometer inserted into the thickest part should read around 145°F (63°C).

Q: Can I make the salsa ahead of time?
A: Yes, the salsa can be made a few hours in advance and stored in the refrigerator. This allows the flavors to meld even further.

Q: What side dishes go well with grilled monkfish?
A: Grilled vegetables, rice, quinoa, or a simple green salad are all excellent choices.

Final Thoughts

This Grilled Monkfish with Fresh Salsa is a delightful and flavorful dish that’s perfect for a summer barbecue or a quick and easy weeknight meal. The combination of the smoky grilled fish and the bright, fresh salsa is simply irresistible. I encourage you to try this recipe and experiment with different variations to create your own signature version. Don’t be afraid to get creative and have fun in the kitchen! And please, let me know how it turns out – I love hearing your feedback! Consider pairing this dish with a crisp white wine, like Sauvignon Blanc, to enhance the flavors even more. Enjoy!