About this recipe:Pep up your tastebuds with marinated fish and a sweet and sour relish. Try serving with mixed long-grain and wild rice grains with finely chopped fresh parsley stirred in, or curried vegetables and a starchy accompaniment such as Chilli or Spinach Chapattis (on this website).
500 g (1 lb 2 oz) monkfish
2 teaspoons sunflower oil
For the marinade
2 tablespoons Greek yoghurt
2 tablespoons lemon juice
A pinch of cayenne pepper
A pinch of garam masala
1 clove garlic, crushed
1 teaspoon finely chopped ginger
1 tablespoon paprika
Salt and black pepper
For the relish
½ teaspoon deseeded and finely chopped green chilli
½ teaspoon garam masala
1-2 tablespoons lemon juice
6 tablespoons finely chopped fresh mint
1 teaspoon caster sugar
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Remove any membrane from the monkfish, then divide the fish into four equal portions.
Mix together the yoghurt, lemon juice, cayenne pepper, garam masala, garlic, ginger and paprika, then season to taste. Rub the spicy yoghurt into the fish, cover and chill for 1 hour 30 minutes.
To make the relish, mix the chilli, garam masala, lemon juice and mint together and add salt to taste. Cover and chill until required.
Lightly oil a ridged, iron grill pan or heavy-based frying pan and set it over a medium-high heat. Remove the fish from the spicy yoghurt and, using your fingers, gently wipe off the excess marinade. Cook for about 10 minutes, turning the fish regularly so that it cooks evenly. Serve hot with the mint relish.
Variation: halve the quantities and serve as a starter with cucumber, onion and tomato.