Grilled Monkfish with Sweet Chilli Glaze

Grilled Monkfish with Sweet Chilli Glaze Serves 2
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
Preheat the grill
Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.
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.
Serve with sweet potato mash and green beans.
Recipe kindly donated by The Seafish Industry