Barbecue Monkfish On The Bone

1. 1

   To make the barbecue sauce, heat a skillet over medium heat and add a drizzle of olive oil.

2. 2

   When hot, add the shallots, garlic and chiles and sweat for 2 minutes.

3. 3

   Add the herbs, fennel seeds, and orange zest and cook for another minute.

4. 4

   Next add the sugar and wine vinegar, stir until the sugar is dissolved, then let bubble to reduce until syrupy.

5. 5

   Now add the orange juice (including the freshly squeezed), mustard and tomato ketchup.

6. 6

   Bring to a simmer and let bubble until the liquid has reduced by half.

7. 7

   Taste and season with salt and pepper as required.

8. 8

   Tip the contents of the pan into a food processor and blitz for 2 minutes.

9. 9

   Strain through a strainer into a bowl and let cool.

10. 10

    This sauce will keep in the refrigerator for a week.

11. 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.

12. 12

    Cover and let marinate for 2 hours.

13. 13

    Light your barbecue well ahead, or preheat the broiler to medium-high just before cooking.

14. 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.

15. 15

    Serve the fish on warmed plates with some fresh sauce and barbecued vegetables, if you like, on the side.

* Per serving · 4 servings · Values may vary.