CODA
DI ROSPO
ALLA GRIGLIA

GRILLED MONKFISH TAIL

The monkfish from the Adriatic Sea has a very delicate flavour. Look for firm and shiny flesh when buying. There’s nothing better for appreciating this fish than a drizzle of olive oil and a squeeze of lemon juice. Use the head to make a stock: it is excellent!

SERVES 6 PREPARATION TIME: 10 MINUTES COOKING TIME: 10 TO 20 MINUTES

6 small monkfish tails, about 180–200 g (6¹/₂–7 oz) each, or use stargazer

Olive oil

20 green asparagus spears, or other seasonal vegetables

1 tablespoon chopped flat-leaf (Italian) parsley

Juice of 1 lemon

Freshly ground black pepper

Remove the skin from the fish tails, rinse the tails and pat dry with paper towels. Make an incision along the central spine. Heat a hotplate or grill pan. Oil the fish tails and cook them for about 5 minutes on each side on medium heat. Lightly season with salt. Meanwhile, wash the asparagus, discard the bottom 3 cm (1¹/₄ inches) of the spears (the tough section), cook them in a little boiling salted water for 5 minutes then pan-fry in a little olive oil for about 5 minutes. Check whether they’re cooked with the point of a knife.

To make the sauce: Dissolve 4 pinches of salt into the lemon juice by mixing with a fork. Add 100 ml (3¹/₂fl oz) olive oil, 2–3 turns of the pepper mill and the parsley. Serve the fish with the asparagus and a drizzle of sauce on top.

OVEN-BAKED VERSION FOR ONE LARGE MONKFISH

Preheat the oven to 180°C (350°F/Gas 4). Oil a baking dish, lay the monkfish tail in it and cover with parsley sprigs, drizzle over some olive oil and season with salt. Place in the oven. After 5 minutes, pour over 125 ml (4 fl oz/¹/₂ cup) of dry white wine (or fish stock made with the head of the monkfish) and cook for about 20 minutes, basting the monkfish with the juices once or twice.