Monkfish, Roasted Over Charcoal with Ratatouille
This dish is far better cooked on a charcoal or gas-fired barbecue because not only does the monkfish get that wonderful chargrilled flavour but you can also barbecue the peppers and aubergines for the ratatouille, which lends it a marvellously smoky taste. However, if you dont have a barbecue, you can do all the cooking indoors and the dish will still taste good. The secret of making a great ratatouille is to cook the vegetables thoroughly so that the flavours are concentrated and you end up with something full of flavour rather than everyones weak and watery nightmare vegetarian dish! Although this ratatouille is made with grilled vegetables you can also serve the monkfish with a more conventional ratatouille.
This dish is far better cooked on a charcoal or gas-fired barbecue because not only does the monkfish get that wonderful chargrilled flavour but you can also barbecue the peppers and aubergines for the ratatouille, which lends it a marvellously smoky taste. However, if you dont have a barbecue, you can do all the cooking indoors and the dish will still taste good. The secret of making a great ratatouille is to cook the vegetables thoroughly so that the flavours are concentrated and you end up with something full of flavour rather than everyones weak and watery nightmare vegetarian dish! Although this ratatouille is made with grilled vegetables you can also serve the monkfish with a more conventional ratatouille.
- salt and pepper to taste
- 1 kilogram monkfish tail
- 1 head garlic cloves peeled and thinly sliced
- 1 teaspoon fennel seeds ground
- 2 ea pepper, green
- 2 ea pepper, red
- 150 mililiters oil, olive
- 2 ea aubergines sliced into 5mm thick rounds
- 2 large onion sliced
- 450 grams courgettes sliced
- 3 ea tomato, beefsteak skinned and quartered
- 1 sprig thyme leaves only
- 2 ea bay leaf, fresh very thinly sliced
- Carbohydrate 7.9024 g
- Cholesterol 62.5 mg
- Fat 3.96853 g
- Fiber 1.30550001525879 g
- Protein 37.36656 g
- Saturated Fat 0.882642 g
- Serving Size 1 1 Serving (313g)
- Sodium 87.682 mg
- Sugar 6.59689998474121 g
- Trans Fat 0.866275 g
- Calories 225 calories
Step-by-step
- Remove the skin from the monkfish and cut off most of the membrane, otherwise the tail will curl up rather unattractively while it cooks. Make 10 small incisions all over it with the point of a small knife.
- Take 10 slices of the garlic and turn them over in the ground fennel to coat. Slide them down the blade of the knife into the monkfish.
- For the ratatouille, brush the peppers with some of the oil and grill on a barbecue, turning them as they blacken and blister. Put the sliced aubergines in a shallow dish with 4 tablespoons of the olive oil, sprinkle with salt and turn them over in the oil until well coated. Cook on the barbecue for a few minutes on both sides until soft. If you don't have a barbecue, you can cook the vegetables on a cast-iron ribbed pan or cook the peppers under a domestic grill and fry the aubergines in the same amount of oil.
- Heat half the remaining oil in a heavy-based flameproof casserole dish, add the onions and cook very gently for about 30 minutes, stirring occasionally. Add the remaining garlic and the courgettes, season with salt and pepper and cook for another 5 minutes.
- Pour the rest of the oil into a frying pan and fry the tomatoes over a high heat until just beginning to fall apart. Add the tomatoes and all the oil to the casserole.
- Remove the blistered skin from the peppers, cut them in half and remove the seeds, taking care not to pour away the delicious juice that will have accumulated inside. Pour this into the casserole. Slice the peppers and add them, too, with the aubergines. Stir in more salt and pepper and the thyme and bay leaves, then cook the ratatouille, uncovered, over a very gentle heat for about 1 hour, by which time the excess moisture in the vegetables will have evaporated and the vegetables should shine with oil.
- Meanwhile, brush the monkfish with oil and season well with salt and pepper. Cook over the barbecue for 5 minutes on each side until lightly browned. Alternatively, grill it under a high heat for 5 minutes on each side.
- Now put it on top of the ratatouille, cover with a lid and simmer for the last 20 minutes of the ratatouille cooking time. Check that the monkfish is cooked by making a small incision in the thickest part right into the centre. The fillet should be white right through. If it still looks a bit translucent in the middle, give it another 5 minutes.
- To serve, lift out the monkfish and cut it into slices. Spoon the ratatouille on to warmed plates, place the sliced monkfish on top and serve with a green salad and a bottle of ice-cold Bandol rose wine.
A Taste of Summer: My Charcoal-Grilled Monkfish with Ratatouille
As a busy professional woman, juggling work and a social life, I often find myself craving quick and satisfying meals. However, I also refuse to compromise on flavor or quality. This recipe for charcoal-grilled monkfish with ratatouille has become a go-to for me, providing a sophisticated yet surprisingly simple dish that perfectly balances elegance and ease. It's the ideal centerpiece for a weeknight dinner, impressing guests without overwhelming my schedule.
The heart of this dish lies in the contrast of textures and flavors. The monkfish, delicately seasoned and expertly grilled over charcoal, boasts a subtly smoky char that's irresistible. Its firm, yet flaky texture provides a beautiful counterpoint to the rich, vibrant ratatouille. The ratatouille itself is a medley of summer vegetables—peppers, aubergines, courgettes, and tomatoes—slow-cooked to perfection, allowing their natural sweetness and earthiness to shine through. Each bite is an explosion of taste, a vibrant symphony of summer flavors.
The beauty of this recipe lies in its adaptability. While the charcoal grilling elevates the dish to new heights, imparting a smoky depth that's hard to replicate, it's entirely possible to adapt the cooking method to suit your resources. A domestic grill or even a well-seasoned cast-iron pan can create delicious results. Don't let the absence of a charcoal barbecue deter you from experiencing the joy of this culinary masterpiece.
One of my favorite aspects of this recipe is its simplicity. The ingredient list is refreshingly concise, allowing the high-quality ingredients to speak for themselves. I source my monkfish from a trusted local fishmonger, ensuring the freshest, most sustainable option. The vegetables are often from my own garden, bursting with sunshine and flavor. This connection to the source of my ingredients not only enhances the taste but also adds a sense of satisfaction and mindfulness to the cooking process.
The preparation is straightforward, allowing for efficient multitasking. While the ratatouille simmers gently, releasing its intoxicating aroma, I can attend to other aspects of the meal preparation or even catch up on emails. The entire process feels less like a chore and more like a meditative ritual, a mindful escape from the demands of daily life.
Serving this dish is an experience in itself. The vibrant colors of the ratatouille and the elegantly sliced monkfish create a feast for the eyes, while the harmonious blend of flavors tantalizes the palate. I often pair this dish with a crisp green salad and a light, refreshing white wine, such as a crisp Sauvignon Blanc or a delicate Pinot Grigio. The combination creates a complete and utterly satisfying culinary journey.
Beyond the immediate gratification of the meal, this recipe offers a deeper satisfaction. It's a testament to the power of simple ingredients, skillfully prepared, to create something truly extraordinary. It’s a reminder to slow down, appreciate the process, and savor the fruits of our labor – literally! It is a dish that nourishes not just the body, but the soul.
So, whether you are a seasoned chef or a kitchen novice, I urge you to give this recipe a try. It's a celebration of summer flavors, a testament to the beauty of simple cooking, and a perfect way to impress yourself and your loved ones.
