By Mitch Tonks

Monkfish

Monkfish, I think, is loved more for its firm, meaty texture and lack of bones than its mild flavour. It's great used in braised dishes, to which you can introduce a lot of other big flavours, and it holds together very well.

The same could be said for grilled dishes, too, when you need a fish that can easily be thread on to skewers, marinated and grilled over a fire or under a hot grill.

It's hard to think of another fish with the same qualities, although a firm snapper, kingfish or swordfish would work really well in this dish.

Cardamom  masala

The cardamom masala is a heady mix of my favourite spices - fennel, cardamon, cloves and nutmeg.

It's very fragrant but without the pungency of a curry mix and it makes a great marinade when mixed with yoghurt and ginger.

The marinading process not only covers the fish with wonderfully aromatic flavours, but it also softens it and leaves it with a soft pleasing texture.

Preparation

Ask your fishmonger to fillet, skin and remove the membrane.

Monkfish recipe

Grilled  Monkfish  with  Cardamom  Masala  and  Fresh  Lime

(Serves 4)

What  do  I  need?

For the marinade
Handful of fresh coriander
2 cloves garlic
50g (2oz) fresh ginger sliced
400ml (12 fl oz) natural yoghurt
Juice of 1 lime
2 heaped tbsp cardamom masala (made from 1 tsp fennel seeds, 1 tsp cinnamon, ½ tsp black pepper, ½ tsp cardamon seeds and 1 whole black cardamon, all ground together then a pinch of ground cloves and nutmeg)
Good pinch cumin
Salt to season taste
For the kebabs
750g (1lb 10oz) monkfish prepared as above and cut into 40mm (1½ inch) cubes
3 mild red chillies
4 limes, thinly sliced
Wedges of lime to serve
Metal or wooden skewers (soak wooden skewers in water for 30 minutes before using to prevent them burning)

What  do  I  do?

Make the marinade by putting the coriander, garlic and ginger in a food processor and blitzing until really smooth.

Then mix together with all the other ingredients, season with salt to your taste.

Mix the fish into the marinade, cover and leave in the fridge for an hour.

Cut the chillies in half lengthways and remove the seeds then cut in half across the chilli.

Remove the fish from the marinade and thread a slice of lime onto a skewer then a piece of fish then a piece of chilli. Do this so that there is about 3-4 pieces per skewer.

Place on a tray in the roasting oven and drizzle with oil and cook for 10 minutes, turning regularly, serve with a wedge of lime and a fresh salad of the season.

For more information on Mitch visit Mitch Tonks online.