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1
Place the monkfish fillets in a large mixing bowl and combine with the olive oil and the herbs youve chosen.
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2
Rub the fish well so that the herbs stick to the fish.
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3
Cover and marinate in the refrigerator for at least 2 hours but no longer than 4 hours.
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4
In a medium mixing bowl, whisk the maple syrup and vinegar together.
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5
Slowly add the corn oil and olive oil to the mixture to create an emulsion.
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6
Whisk in the shallots, then taste and add salt and pepper if necessary.
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7
Refrigerate until needed.
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8
This can be made one day ahead, and if you remember to you should make it ahead because the flavor will improve.
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9
Bring to room temperature before serving.
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10
Oil the grill racks.
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11
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
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12
Sprinkle the fish with salt and pepper and place on the cooking grate.
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13
Close the lid and cook for about 3 minutes, then turn and cook for another 3 to 4 minutes.
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14
The fish should be just opaque in the center and relatively firm to the touch.
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15
Transfer to a platter and allow to rest for 2 to 3 minutes.
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16
To serve, slice the fillets diagonally and arrange on individual plates.
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17
Spoon the vinaigrette on top of and around the fish.
