- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 45 minutes plus marinating time
- Effort: medium
For the aioli
- 3 cloves garlic, peeled
- 1-2 tsp lemon juice
- 100 ml mayonnaise
For the fish
- 2x350 g monkfish fillets
- 3 tbsp olive oil
- 1 tbsp chopped parsley
- 3 sage leaves, chopped
- 2 sprigs rosemary, chopped
- 2 sprigs thyme, chopped
- black pepper
For rolling around the fish fillets
- 8-10 rashers of smoked streaky bacon, without rind
- 6 sage leaves
1. To make the aioli sauce, lightly crush the garlic on a board using the blade of a large knife. Sprinkle with a little salt and continue crushing with the side of the blade until it makes a smooth paste. Stir the garlic paste and lemon juice into the mayonnaise. Spoon the mixture into a bowl, cover and chill until required.
2. Trim any membrane from the monkfish fillets and lay them in a shallow dish.
3. For the fish, mix the olive oil with the chopped herbs and salt and pepper, and pour over the monkfish. Coat the fish evenly with the herby olive oil, and leave on one side for 30 minutes. If you are using wooden cocktail sticks, soak them in cold water for 30 minutes - this helps prevent them from scorching on the barbecue.
4. When you are ready to cook the fish, stretch the rashers of bacon on a board using the back of a large knife. Lift the monkfish fillets out of the marinade, lay 3 sage leaves along the top of each one and wrap the bacon rashers around each fillet, overlapping them slightly. Secure the bacon in place with a skewer or cocktail stick so that they stay in place during cooking.
5. Barbecue the monkfish over medium-hot coals for 8-10 minutes, turning every now and then, until the bacon is crisp and the fish is only just cooked through in the centre. If you have a thermometer, it should read no more than 50ºC.
6. Lift each one onto a board, carve them diagonally into thick slices and serve straight away with the aioli sauce.
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