Dish the Fish: Grilled Monkfish Tacos with Spicy Mayo

Move over, burgers & dogs - the grill is for fish, too!

Firing up the grill for Memorial Day Weekend? Make a little room alongside your hotdogs and hamburgers for some monkfish fillets. Monkfish is firmer than your typical flaky whitefish and it holds up beautifully on the grill, cooking quickly and getting a nice char without drying out.

Mild and sweet in flavor, monkfish fillets have a meaty, juicy texture much like lobster, but they’re a little easier on the wallet. Monkfish themselves aren’t much to look at but their tails yield two delicious boneless fillets, and you can do just about anything with them: slice them into medallions and dress them up in a pan with some brown butter, roast them in the oven, or toss them on the grill and use them as a tasty protein in a taco.

Serves: 4

Prep & cook time: 45 mins

INGREDIENTS

All the fixings, ready for assembly

For the monkfish:

• 1# monkfish (1-2 fillets)

• ¼ cup olive oil

• juice of ½ lime

• ¼ tsp. garlic powder

• ½ tsp. salt

• ¼ tsp. pepper

For the spicy mayo:

• 1/2 cup mayonnaise

• 1-3 tsp. sriracha (adjust for preferred spice level)

For assembly:

• 12 corn or flour tortillas

Pick your own toppings:

• cilantro

• avocado

• pico de gallo

• shredded cheese

• sour cream

INSTRUCTIONS

Prepare your fish:

Monkfish in marinade

1. Mix marinade ingredients in a medium bowl

2. Cut monkfish into 3-4 equal-sized pieces, pulling or cutting off any remaining silver skin (a grayish looking membrane on top of the fillet that is usually removed by the fishmonger)

3. Toss monkfish pieces in marinade and leave for at least 30 minutes or as long as overnight (in refrigerator)

Prepare your toppings while the fish marinates:

1. Mix mayonnaise and sriracha for spicy mayo

2. Assemble bowls of avocado, cilantro, salsa, sour cream, or any other toppings you like

Grill and assemble:

Fresh off the grill!

1. Preheat grill for ~15 mins (until it reaches 375° - 400°)

2. Place monkfish pieces on grill and cook for 3-4 minutes

3. Flip monkfish pieces and cook another 3-4 minutes

4. Use a thermometer to check for doneness (fish is fully cooked at 145° or when the flesh is opaque)

5. Remove smaller pieces first if they are fully cooked, and leave larger pieces to cook up to 6-8 minutes longer

6. Warm tortillas by briefly placing on the grill for 30 seconds per side, being careful to avoid burning

7. Tear or cut cooked monkfish into bite-sized chunks

8. Assemble tacos with any and all toppings!

   
   

   Watch the full video below:

Freaked out by the Fish?

Freshly caught monkfish

Don't judge a book by its cover...

Monkfish may have a face that only a mother could love, but it’s what’s on the inside that counts - firm, sweet, succulent white meat that lies in two fillets on the tail, alongside a central spine with no pin bones to speak of.

Mediterranean dishes have long featured the prized monkfish, including the iconic French bouillabaisse (fish stew), but many New Englanders are unfamiliar with monkfish despite its year-round availability and delicious, versatile fillets.

Whole monkfish tails can

A whole monkfish tail, some fillets, and medallions

look a little intimidating at the fish counter which may account for some folks’ hesitance to try it. Luckily, most seafood markets sell monkfish fillets that require no special knife skills. The only thing to check for is any remaining silverskin on the fillet - a grayish membrane on the surface of the fish that can easily be peeled or cut off. If left on, the silverskin becomes rubbery when cooked and can cause the fillet to curl up. If you’re concerned - just ask your fishmonger to do it for you. It’s worth the departure from your normal flaky whitefish purchase to try this firmer, succulent fillet!

Monkfish is caught in the Gulf of Maine using trawl nets and gillnets.

Not to sound like a broken record but...

Monkfish, like most seafood, is a great source of protein, is low in fat, and high in vitamins and minerals

One serving (100 g / 3.5 oz) of monkfish contains over 14 grams of protein, only 76 calories, and 1.5 grams of fat. It is low in sodium and high in potassium, phosphorus, selenium, and vitamins B6 and B12. Monkfish is also a low-mercury fish, making it a good species to eat with regularity. So dig in.