Spanish cuisine · Fish & Seafood

Grilled Monkfish with Alioli

Monkfish medallions with char marks from the hot plancha, served with a thick garlic alioli and lemon.

Ingredients · for 4 servings

• 800 g monkfish fillet
• 4 garlic cloves
• 1 egg
• 200 ml olive oil
• 1 lemon
• 1 tsp coarse sea salt
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil (for frying)
• Salt, pepper

Instructions

1. Remove the silvery skin from the monkfish fillet, cut into 3 cm thick medallions, pat dry and let rest for 15 min. at room temperature.
2. For the alioli, crush the garlic with the coarse sea salt in a mortar into a paste, add the room-temperature egg and whisk in the 200 ml olive oil first drop by drop, then in a thin stream, until a firm cream forms.
3. Season the alioli with 1 tsp lemon juice and chill it until serving.
4. Only now salt and pepper the medallions, so they don't release water.
5. Heat the plancha or a heavy pan with the frying olive oil until very hot and fry the medallions for 3–4 min. per side, until they have distinct char marks and are just opaque inside.
6. Sprinkle with chopped parsley, and serve with the remaining lemon cut into wedges and a dollop of alioli.