Name: Grilled Monkfish with Vegetables
Ingredients: 750g (1 1/2 lbs) monkfish tail cut into lager bite sized pieces; FOR THE MARINADE; Salt and pepper to taste; 1 red onion, quartered and divided into petals; 1/2 green bell pepper, cut into similar sizes as the monkfish; 1/2 red bell pepper, cut into similar sizes as the monkfish; 3 tbsp coriander (cilantro), finely chopped; 1 tbsp Kashmiri chilli powder; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 1/2 tbsp toasted gram flour; 2 tbsp garlic and ginger paste; Juice of one lemon; 3 tbsp Greek yoghurt, Whisked; TO FINISH; 3 tbsp melted ghee; Flaky salt to season; 2 limes, quartered

Ingredients

750g (1 1/2 lbs) monkfish tail cut into lager bite sized pieces
FOR THE MARINADE
Salt and pepper to taste
1 red onion, quartered and divided into petals
1/2 green bell pepper, cut into similar sizes as the monkfish
1/2 red bell pepper, cut into similar sizes as the monkfish
3 tbsp coriander (cilantro), finely chopped
1 tbsp Kashmiri chilli powder
1 tbsp ground coriander
1 tbsp ground cumin
1 1/2 tbsp toasted gram flour
2 tbsp garlic and ginger paste
Juice of one lemon
3 tbsp Greek yoghurt, Whisked
TO FINISH
3 tbsp melted ghee
Flaky salt to season
2 limes, quartered

Steps

If you have not already toasted your gram flour or purchased it pre-toasted, place your gram flour in a dry frying pan over a medium heat and let it toast until fragrant and a couple of shades darker. Transfer to a plate and set aside.
Season your monkfish pieces with salt and pepper to taste. Then whisk all of the marinade ingredients together until smooth.
Place the monkfish, bell pepper and red onion in the marinade and ensure it is all equally coated. You can go straight to cooking or let it marinate for about 20 minutes.
Prepare your fire for either tandoori style cooking or for the barbecue. If cooking on a barbecue, you will need to set up your grill for direct heat cooking. I use about a shoe box full of charcoal for a recipe this size.
Skewer the marinated monkfish and vegetables onto your skewers. If placing in a tandoor, be sure to place a half potato at the end of each skewer. These are not to eat but to keep the fish and vegetables from sliding into the fire.
Cook for 10 to 15 minutes, turning the skewers from time to time for an equal cook. When the monkfish is almost cooked through, baste it with the melted ghee. Some of the ghee will fall into the fire and smoke it up. This is a good thing. That smoke is flavour.
To serve, season more with a little flaky salt and place on the table with lime wedges that can be squeezed over the fish to taste.