500-600g monkfish, filleted and skinned
8 sprigs of fresh rosemary (kept long for skewering)
100g tomatoes (plum, vine, cherry or a mixture) per person
2 x 125g buffalo mozzarellas
a handful of whole, fresh, bushy basil leaves
extra virgin olive oil
a squeeze of lemon juice
Slice the monkfish thinly lengthways down each fillet and cut into 8 lengths. Thread a sprig of rosemary through each one until the whole strip is skewered.
Slice the tomatoes, leaving the smaller ones whole. Arrange on a serving plate with torn-up chunks of mozzarella. Scatter the fresh basil leaves on top and dress with the olive oil (lemon-flavoured oil works well too).
Get your grill or barbecue hot. Brush the monkfish with a little oil and a sprinkle of sea salt and grill for 2-3 minutes per side, allowing the fish to lightly sear and the rosemary to blacken.
Place the monkfish on top of the salad and finish with a further sprinkling of crunchy sea salt, a squeeze of lemon and a little more olive oil.
Courtesy of SeaFish