cajun monkfish tail with roasted new potatoes

Monkfish has to be one of the best fish to lay on your grill. It’s chunky, meaty, solid and holds together beautifully.

It has a very subtle, un-fishy flavour and loves to be jazzed up with marinades, rubs and sauces.

Tonight, I picked up a whole monkfish tail from the good folk at Rockfish on Whiteladies Rd. It cost about £10 for the whole tail and they cleaned it up beautifully for me so it was ready to cook. I asked for it to be kept on the bone as it holds together on the grilll better.

I gave the tail a generous rub with cajun seasoning and left it at room temperature for about half an hour. With the fish on one side I parboiled chunks of new potato and then wrapped them loosely in foil with olive oil, salt, pepper and rosemary. This pack went straight on the heat – cook for about 15-20 mins making sure you turn the bag and shake th contents around regularly.

The fish is a doddle – straight on the heat for about 6-7 mins each side. Once you turn it, squeeze half a lime over the top and then do the same just before you serve.