Grilled Monkfish

Monkfish might be one of the most frightening looking fish in ocean but it is a very healthy choice. Popular on the coasts of the Atlantic Ocean and Asia, the monkfish is known as the frog-fish and the sea devil. However, looks can be deceiving because Monkfish is, in fact, quite delicious.
Being labeled as the “poor man’s lobster” monkfish has the firm, meaty, and sweet taste that you would expect from lobster. It is easy to prepare, easy to cook, and as of today it isn’t all that expensive (especially compared to lobster!).
Grilled, sliced into medallions, and then topped with lemon dill compound butter; this recipe will have you buying monkfish regularly.
To make the Grilled Monkfish recipe, start by firing up your grill. Propane grills are easier but charcoal grills have much more flavor. If you are using a charcoal grill, use a charcoal chimney to light your coals. Matchlight and lighter fluid can be toxic if used improperly. Once the coals are white hot pour them into one half of the grill.
Season the monkfish with salt, pepper, and very small amount of oil. Too much oil will cause flare ups and black smoke that will leave bitterness on the fish. Place slices of lemon side by side to make a platform. Lay the monkfish over top of the lemon slices then top each piece of monkfish with sprigs of fresh dill.
Cook the monkfish with the grill lid close with the vents wide open (if using charcoal grill). Every few minutes rotate the monkfish. Continue to cook grilled monkfish until it has an internal temperature of 130 degrees Fahrenheit. Place the grilled monkfish fillets on the hottest part of the grill for a couple of minutes on each side to get a good char/sear.
Let the grilled monkfish rest for five minutes before slicing into 1/2′ medallions. Slice on the bias (at angle) to elongate the medallions. Top each medallion with lemon dill butter.
The lemon dill butter can be made ahead of time or while the charcoal is heating up.
Fold and mix together softened butter, finely chopped dill, minced garlic, and the zest of one lemon. Red pepper flake is a nice addition too if you want to add a bit of spice to your dish.
Hope you enjoy your new monkfish recipe!