Grilled monkfish tails
Monkfish is not going to win any beauty contest being one of the ugliest fish around. But it may win any contest of taste and texture since it is very good fish for a real fish feast. The monkfish is common in the waters of northern Europe, including Iceland, and is popular in restaurants all around Europe. We found this simple but tasty recipe in The new Icelandic Cookbook. It serves to persons, so if there are more, just multiply.
2 monkfish tails 300 g each with the bone
juice of ½ lemon
10 g fresh chopped herbs: parsley, basil, mint, thyme, tarragon
1 clove crushed garlic
Remove all skin from fish. Pour the mixture of the lemon juice, the herbs and the garlic over the fish and set aside for 40 minutes.
Remove the tails from the spice marinad and season with salt and pepper. Grill both sides for 5-6 minutes each. Place on plate and serve with tomato salad, fresh salad and baked potatoes.
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