Grilled Italian monkfish with a sundried tomato salad

Bored of putting meat on the BBQ? Try cooking monkfish instead

Serves: 4


  • 4 monkfish fillets (approx. 120g each)
  • 2 tbsp Spicentice Italian rub
  • 4 tbsp olive oil
  • 1 cucumber, deseeded and roughly chopped
  • 100 g sundried tomatoes, thinly sliced
  • 200 g pitted black olives
  • a handful of roughly chopped basil leaves
  • juice of a lemon
  • 125 g mozzarella, torn into bite sized pieces
  • sea salt
  • freshly ground black pepper


1. Pre heat the grill to high. Meanwhile mix the Italian rub, 2 tbsp. olive oil and a good pinch of salt in a mixing bowl and brush over both sides of the fish. Place the fish on a grilling tray and grill for 3-4 minutes each side, or until perfectly cooked and tender.

2. Meanwhile add the cucumber, sundried tomatoes, olives, basil, lemon juice, the remaining olive oil and a pinch of salt and pepper into a mixing bowl. Toss everything together really well and divide the salad onto four serving plates. Top each portion of salad with a quarter of the mozzarella and a pinch of the Italian rub. Serve with the hot fish.

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