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1
To make the barbecue sauce, heat a skillet over medium heat and add a drizzle of olive oil.
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2
When hot, add the shallots, garlic and chiles and sweat for 2 minutes.
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3
Add the herbs, fennel seeds, and orange zest and cook for another minute.
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4
Next add the sugar and wine vinegar, stir until the sugar is dissolved, then let bubble to reduce until syrupy.
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5
Now add the orange juice (including the freshly squeezed), mustard and tomato ketchup.
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6
Bring to a simmer and let bubble until the liquid has reduced by half.
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7
Taste and season with salt and pepper as required.
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8
Tip the contents of the pan into a food processor and blitz for 2 minutes.
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9
Strain through a strainer into a bowl and let cool.
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10
This sauce will keep in the refrigerator for a week.
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11
A couple of hours before cooking the fish, lay the monkfish tails side by side in a dish and spoon 2 tablespoons of the barbecue sauce over each one.
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12
Cover and let marinate for 2 hours.
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13
Light your barbecue well ahead, or preheat the broiler to medium-high just before cooking.
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14
When hot, cook the fish for 5 minutes on each side or until it just starts to come away from the bone; do not overcook.
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15
Serve the fish on warmed plates with some fresh sauce and barbecued vegetables, if you like, on the side.
