Ingredients:

  • 5 lbs / 680 g Monkfish tail, membrane and skin removed (trimmed into 4 equal, thick fillets)
  • 2 tsp / 10 ml Extra Virgin Olive Oil (for oiling the fish)
  • Flaky Sea Salt and Freshly Ground Black Pepper, to taste
  • 4 tbsp / 60 ml Extra Virgin Olive Oil (for baste)
  • 2 tbsp / 30 g Unsalted Butter (melted)
  • 2 large cloves Garlic, minced finely (approx. 1 tbsp)
  • Zest of 1 large Lemon
  • 2 tbsp / 30 ml Freshly Squeezed Lemon Juice
  • 1 tsp / 5 g Smoked Paprika (Pimentón Ahumado, sweet or mild)
  • 1 tsp / 5 g Dried Thyme
  • ½ tsp / 2.5 g Flaky Sea Salt (for baste)
  • ¼ tsp / 1.25 g Black Pepper (for baste)
  • 1 tbsp / 15 g Fresh Parsley, chopped finely (for garnishing)
  • Lemon wedges (for serving)

Instructions:

  1. Prep the Fish: Ensure the monkfish tail is fully skinned and the tough, silver membrane has been completely removed. Pat the fillets very dry with kitchen paper.
  2. Combine Baste Ingredients: Whisk together the 4 tbsp olive oil, melted butter, minced garlic, lemon zest, lemon juice, smoked paprika, thyme, salt, and pepper in a small bowl.
  3. Light Marination: Lightly brush the monkfish fillets with a small amount (about 1/4) of the baste mixture. Season the fillets liberally with flaky salt and pepper.
  4. Rest and Prep Grill: Allow the fish to rest at room temperature for 30 minutes. Preheat the grill to medium-high (450°F / 230°C). Clean the grates thoroughly, then oil them heavily.
  5. Oil the Fillets: Brush the outside of each fillet lightly with the additional 2 tsp of olive oil just before placing them on the grill.
  6. Sear First Side: Place the fillets on the hottest part of the grate. Grill undisturbed for 4 minutes to achieve a deep sear and good grill marks.
  7. Flip and Baste: Carefully flip the fish using tongs or a fish spatula. Immediately baste the cooked side generously with the remaining lemon-paprika mixture.
  8. Continue Cooking: Continue grilling for another 3–5 minutes, basting the fish 1–2 more times during the cooking process.
  9. Check Doneness: Insert an instant-read thermometer into the thickest part of the fillet. The fish is done when the internal temperature reaches 140°F (60°C).
  10. Rest: Transfer the monkfish to a warm serving platter. Cover loosely with foil and allow it to rest for 5 minutes. This is critical for retaining moisture.
  11. Garnish and Serve: Sprinkle with fresh parsley and serve immediately with fresh lemon wedges.