Monkfish has a firm and meaty flesh. Its mild flavour goes well with spices like curry.
What else do you need when you are prepping a stunning piece of monkfish tail which has been specially chosen that day by your fishmonger? A great curry sauce to dip in!
This post is related to the event that I did in the Highlands, at Falls of Shin, last summer.
The picture presented below, is one of my favourite. This picture shows the essence of simplicity. Three generous pieces of monkfish tail with some barbecued green pepper and the curry mayonnaise.
The best things about cooking outdoors is that you pay more attention on the quality of the ingredients and the cooking rather than the plating. The amazing high quality ingredients are talking for themselves so it means that when the food is plated, the only things that you have to do is to sit back and to enjoy the flavours.