Grillo Recipes by Tom Kerridge

Teriyaki BBQ Monkfish Skewers

by Tom Kerridge

“MONKFISH IS A FANTASTIC FISH TO BE COOKING ON THE BBQ. IT’S REALLY STRONG IN TERMS OF ITS MUSCLE STRUCTURE & IT COOKS UP A LITTLE BIT LIKE A PIECE OF MEAT”

Tom Kerridge

Teriyaki BBQ Monkfish Skewers

BBQ: Charcoal or gas grill
Cooking method: Direct high heat

Monkfish is a fantastic piece of fish to be cooking on the barbecue. It’s really strong in terms of its muscle structure and it cooks a little bit like a piece of meat. So, as it roasts and cooks, it firms up and the flesh is absolutely delicious. It also takes on flavours really well. Now, I’m a big fan of British seawater fish… You could use cod if you wanted to, or you could use sea bass, but the issue sometimes is that the fish is a little bit flaky. So, if you put it onto skewers and cook it directly on the grill like we’re going to do, it might fall apart. The great thing about monkfish is that it’s really firm, it’s robust, and it’s super tasty. —Tom Kerridge

INGREDIENTS

For the monkfish
- 1 monkfish tail, approximately 500g – full prep
- 10% salt brine
For the marinade
- 25ml sesame oil
- 250g onion, diced 2mm
- 120ml dark soy sauce
- 60ml mushroom soy sauce
- 30g garlic paste
- 30g ginger paste
- 90ml mirin
- 150ml apple juice
- 5g cornflour

Tom Kerridge's Grillo Kitchen

A development kitchen is a hard-working space, being used and abused, day in, day out. For Tom Kerridge, the world-renowned Michelin-starred chef, Grillo is the outdoor kitchen of choice. Let Tom explain what he was looking for in an outdoor development kitchen, and how Tom Kerridge Group uses it in crafting recipes for M&S, his restaurants, and BBQ books.

Tom Kerridge's Grillo Kitchen

A development kitchen is a hard-working space, being used and abused, day in, day out. For Tom Kerridge, the world-renowned Michelin-starred chef, Grillo is the outdoor kitchen of choice. Let Tom explain what he was looking for in an outdoor development kitchen, and how Tom Kerridge Group uses it in crafting recipes for M&S, his restaurants, and BBQ books.

Watch the recipe

Method

PREPARE THE FISH

Brine the monkfish in a 10% salt solution for 20 minutes. Rinse and pat dry. Portion the fish into pieces suitable for kebab skewers.

PREPARE THE MARINADE

Heat a medium pan over medium heat and add the sesame oil. Add the diced onion and sauté gently for 6–8 minutes, until translucent and soft to the bite. Add the remaining ingredients and bring to a simmer, cooking gently for 10–15 minutes while stirring often. Mix the cornflour with a little water to form a paste, then whisk this into the marinade and simmer for 1 minute, constantly whisking. Bring to a boil while stirring, then remove from the heat and leave to cool.

MARINATE & GRILL THE FISH

Reserve a quarter of the glaze to baste the fish while cooking. Mix the monkfish well with the remaining teriyaki glaze and leave to marinate for 30–60 minutes.

Preheat the barbeque to 200 °C. Thread the monkfish pieces onto your metal skewers and place them directly on the grate in your barbeque. Cook for around 2 minutes on each side, brushing the cooked side with the glaze after each turn.

Cook until a temperature probe inserted into a cube of the monkfish reads 58–60 °C, around 8–10 minutes. Remove the skewers and leave to rest for 5 minutes before serving. The monkfish will continue to cook while resting, so removing it at this temperature prevents overcooking and ensures the fish remains tender.

Just before serving, finish with toasted sesame seeds, pickled ginger, and finely sliced spring onions.

Recipe Details

BBQ: Charcoal or gas grill
Cooking method: Direct high heat

Monkfish is a fantastic piece of fish to be cooking on the barbecue. It’s really strong in terms of its muscle structure and it cooks a little bit like a piece of meat. So, as it roasts and cooks, it firms up and the flesh is absolutely delicious. It also takes on flavours really well. Now, I’m a big fan of British seawater fish… You could use cod if you wanted to, or you could use sea bass, but the issue sometimes is that the fish is a little bit flaky. So, if you put it onto skewers and cook it directly on the grill like we’re going to do, it might fall apart. The great thing about monkfish is that it’s really firm, it’s robust, and it’s super tasty. —Tom Kerridge

Ingredients

For the monkfish
- 1 monkfish tail, approximately 500g – full prep
- 10% salt brine
For the marinade
- 25ml sesame oil
- 250g onion, diced 2mm
- 120ml dark soy sauce
- 60ml mushroom soy sauce
- 30g garlic paste
- 30g ginger paste
- 90ml mirin
- 150ml apple juice
- 5g cornflour