GRILL ROASTED MONKFISH WITH ROASTED RED PEPPER SHATTA
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
The regions that rim the Mediterranean favor finely chopped vegetable mixtures that function equally well as flavoring pastes, sauces, dips, spreads or condiments. Shatta, from Yemen, is wonderful on grilled bread or pita chips, but also makes a wonderful slather for grill-roasted or planked fish, chicken, lamb or pork. Salmon, halibut or Mediterranean fish such as John Dory would also be delicious this way.
TIPS: The shatta can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.
Be an efficient barbecuer. Grill or smoke garlic cloves, peppers and onions when you're already barbecuing something else. Then wrap and freeze the vegetables for later use in sauces and side dishes.
Serves 4 to 6
• Foil pan or perforated grill rack
Roasted Red Pepper Shatta
• 2 cloves garlic, minced
• 1 roasted red bell pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh flat-leaf (Italian) parsley
• 1/2 tsp ground cumin
• 1/2 cup extra-virgin olive oil
• Kosher or sea salt and freshly ground black pepper
• 1 skinless monkfish fillet (about 2 lbs)
1. Prepare a hot indirect fire in your grill.
2. Prepare the shatta: Using a chef's knife or in a food processor, finely chop garlic, roasted pepper, cilantro, parsley and cumin. Mix in olive oil and season to taste with salt and pepper.
3. Rinse fish and pat dry with paper towels. Place fish in foil pan or on grill rack and slather with shatta.
4. Place pan or grill rack on the indirect side of the grill, close the lid and grill-roast until fish is opaque and flakes easily with a fork, about 30 minutes. Transfer to a platter to serve.
Plank the fish by soaking a plank in water for at least an hour. Place the fish on the plank and slather with shatta. Place the plank on the indirect side of the grill, close the lid and plank for 30 minutes.
Add a kiss of smoke to the fire.