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Grilled Monkfish with Sweet Chilli Glaze Serves 2

  • Ingredients:

  • 2 170g (6oz) monkfish tail, skinned, defrosted
  • 1 red chilli, finely chopped
  • 2 5ml spoon (2 teasp) dark soy sauce
  • grated and juice of 1 lime
  • 0.25 5ml spoon (quarter of a teasp) allspice berries, crushed
  • 55g (2oz) light soft brown sugar


  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 minutes.  Turn over and grill for 4 minutes.  Spoon the chilli mix over the fish.  Return to the grill for a further 2-3 minutes.
  4. Serve with sweet potato mash and green beans.
Recipe kindly donated by The Seafish Industry