Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, minced

  2. 1 roasted red bell pepper

  3. 1/2 cup chopped fresh cilantro

  4. 1/2 cup chopped fresh flat-leaf (Italian) parsley

  5. 1/2 tsp ground cumin

  6. 1/2 cup extra-virgin olive oil Kosher or sea salt and freshly ground black pepper

  7. 1 skinless monkfish fillet (about 2 lbs)

Instructions Jump to Ingredients ↑

  1. Directions 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.


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