BBQ Monkfish Skewers, Harissa, Honey & Preserved Lemon Butter, Fennel Slaw

Monkfish is one of those fishes that everyone knows about but rarely uses as it feels a bit daunting on what to do with it, Storm has created for us the perfect recipe that shows you how to create a delicious meal that cooks brilliantly over hot coals on the Kasai.

A recipe by Storm Hogg

METHOD

Prepare the monkfish

Preparation time: 10 minutes

Thread the monkfish chunks onto Kasai metal skewers.

Lightly drizzle with olive oil and set aside while you prepare the remaining elements.

Make the harissa, honey & preserved lemon butter

Preparation time: 5 minutes

Blend the softened butter with the harissa, honey, preserved lemon, pepper and lemon juice until

fully combined. Keep outside the fridge until you are ready to use.Prepare the fennel & dill slaw

Preparation time: 5 minutes

Combine the shaved fennel and fresh dill in a large bowl.

Dress with the extra virgin olive oil, lemon juice, sea salt and freshly ground black pepper.

Toss together just before serving to keep the fennel crisp and fresh.

Cook the monkfish on the Kasai Grill

Cooking time: 6–8 minutes

Preheat the Kasai Grill until the charcoal is glowing and the grill bars are hot.

Cook the skewers over the heat, turning regularly and brushing generously with the warm harissa

butter throughout cooking until the monkfish is opaque, lightly caramelised and just cooked

through.

Take care not to overcook the monkfish - it should remain juicy and just firm to the touch.

Assemble

Arrange the monkfish skewers on a large serving platter.

Brush generously with any remaining warm harissa, honey and preserved lemon butter.

Serve alongside the fennel and dill slaw for a fresh, vibrant contrast to the smoky fish.

Kasai Tip

Monkfish is one of the best fish for grilling over charcoal thanks to its naturally firm texture.

Brushing with butter throughout the cook not only builds flavour but also helps keep the fish

beautifully moist while encouraging a rich caramelised finish.