Grilled Monkfish Loins with Roasted Eggplant and Po

Name: Grilled Monkfish Loins with Roasted Eggplant and Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds whole monkfish loin; 1 tablespoon ground cumin seed (whole seed preferred); 1 tablespoon hot hungarian paprika; 1/2 teaspoon cayenne pepper; 1/4 cup fresh cilantro sprigs, roughly chopped; 3 cloves garlic, finely chopped; 3/4 pounds tiny baby eggplant, or purple asian eggplant, cut in half; 4 fresh poblano peppers, quartered and seeded; 4 tablespoons olive oil; Salt and Pepper; 4 sprigs rosemary leaves, roughly chopped; 2 tablespoons pine nuts; 2 tablespoons chili oil; 4 limes, quartered; Salt and freshly ground black pepper to taste

Servings: persons

2 pounds whole monkfish loin
1 tablespoon ground cumin seed (whole seed preferred)
1 tablespoon hot hungarian paprika
1/2 teaspoon cayenne pepper
1/4 cup fresh cilantro sprigs, roughly chopped
3 cloves garlic, finely chopped
3/4 pounds tiny baby eggplant, or purple asian eggplant, cut in half
4 fresh poblano peppers, quartered and seeded
4 tablespoons olive oil
Salt and Pepper
4 sprigs rosemary leaves, roughly chopped
2 tablespoons pine nuts
2 tablespoons chili oil
4 limes, quartered
Salt and freshly ground black pepper to taste

1
Combine the cumin, paprika, cayenne, cilantro, garlic, 1 tablespoon olive oil and monkfish in a large dish and marinate refrigerated from 1 to 2 hours before cooking.
2
Rub the marinade well into the monkfish loin.
3
Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white.
4
Brush the eggplant and peppers lightly with the olive oil and place them skin-side-down on the opposite side of the grill -- not over direct heat.
5
Roast 4 to 5 minutes on each side until well grilled and cooked.
6
Remove to a warm platter and reserve while grilling the fish.
7
Season the monkfish loins with salt and pepper and grill the fish in the same indirect manner for 4 to 5 minutes on each side.
8
Serve the monkfish by carving into slices and sprinkling with the garnish of rosemary, pine nuts, chili oil and lime wedges.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds whole monkfish loin, 1 tablespoon ground cumin seed (whole seed preferred), 1 tablespoon hot hungarian paprika, 1/2 teaspoon cayenne pepper, and more.

Yes, Grilled Monkfish Loins with Roasted Eggplant and Poblano Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Monkfish Loins with Roasted Eggplant and Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions