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Chermoula-crusted monkfish brochettes with cucumber and mint sauce and couscous
Serves 4 Starters and mains
Ingredients
- 2 x 300g-350g monkfish tail, skin removed
- 1⁄2tsp sea salt
- 1 bunch radishes
- 2 small fennel bulbs
- 10g coriander leaves (half finely chopped, the rest kept whole) mandolin
- 4 metal skewers
- steamer
For the cucumber and mint sauce
- 100ml natural yoghurt, strained for 30 minutes
- 1⁄4 cucumber, halved lengthways and deseeded
- 7g mint, leaves removed and finely chopped
For the chermoula
- 10g coriander, leaves removed and finely chopped
- 4 garlic cloves, crushed to a paste with sea salt
- 2tbsp sweet paprika
- 2tsp freshly ground cumin
- 1⁄2tsp cayenne
- large pinch saffron soaked in 1tsp boiling water
- 3tbsp extra virgin olive oil, plus extra for cooking and serving
- juice 1 small lemon
For the couscous
- 175g couscous
- 375ml fish stock (or water), boiling
- large pinch saffron soaked in 1tsp boiling water
- 2tbsp extra virgin olive oil
- zest and juice 1 small lemon
Method
Monkfish have quite stubborn dark brown slithery skins. Usually the huge head and outer skin is removed, which is about two- thirds of the actual fish. A veil of pale grey sticky membrane often remains over the tail end but it’s easy to remove with a sharp knife if you get in between the flesh and the membrane. A tail normally weighs between 350-400g and is plenty for 2 as a main course. It’s simple to slice the 2 fillets off the only central cartilaginous bone.
To make the sauce, pulse the cucumber and mint in a food processor. Mix with the strained yoghurt and place in the fridge until ready to serve.
Slice the fillets off each monkfish tail. Cut the fillets into 3.5cm pieces, rub with some of the sea salt and set aside.
Add the remaining salt to the chermoula ingredients and mix well. Smear the mixture over the fish and thread on to the skewers. Place them on a baking tray lined with foil, pour over some of the olive oil and leave to marinate.
Meanwhile, place the couscous in a heatproof bowl and pour over the boiling stock or water, saffron, oil, lemon zest and juice and season with sea salt and black pepper. Stir, cover with cling film and leave for about 10 minutes until all the liquid is absorbed.
Fluff it up with a fork then cover, set aside and keep warm.
Set the grill to high and cook the fish for 4 minutes, turn over and grill for a further 1-2 minutes until tender. Remove and set aside to rest while you slice the radishes and fennel with the mandolin.
Divide the couscous between four plates, scatter over the radishes, fennel and coriander leaves. Place the monkfish pieces on top and serve alongside the cucumber and mint sauce.
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