Monkfish is a large fish that produces small amounts of edible meat. The dense white flesh from the tail is processed and sold in fish markets and grocery stores with the tail bone intact or as boneless fillets. The meat is firm, making it one of the best seafood selections to cook on the grill. Its texture and taste are sometimes compared to lobster, making it known by many as "poor man's lobster." Monkfish is also called goosefish.
Buy fish fillets that have the bone, membrane and skin already removed.
Begin heating it your grill.
Rub fillets with Cajun or blackened spice. Let the rest for 5 minutes. Brush lightly with canola.
Place the fillets on the hot grill. Cook for four minutes on each side, or longer if the fish is very thick.
Test the fish with a fork. If it flakes, it's done. Remove it from the grill and serve.
Gather all of the ingredients and cooking equipment on the kitchen counter. Mix together ¼ teaspoon of kosher salt, one teaspoon of cumin, one teaspoon of chilli powder and one teaspoon of smoked paprika in a small bowl for a dry marinade.
Brush or rub a coating of olive oil onto both sides of each fillet. Dredge the fish in the dry marinade. Place it in a glass pan, then cover it with cling film and place it in the refrigerator. Let it marinade for at least 30 minutes, but no longer then two hours.
Chop up two cups of cherry tomatoes and place them in the medium size bowl. Remove the skins from two shallots. Finely chop them and add them to the tomatoes. Remove the skins from three cloves of garlic. Chop the garlic in tiny pieces and add it to the tomato mixture. Wash and dry fresh cilantro. Remove the stems and chop three tablespoons of leaves. Add it to the bowl.
Put on latex gloves. Slice one jalapeño pepper lengthwise. Remove and discard the seeds. Mince the pepper and add it to the salsa mixture. Discard gloves. Squeeze the juice of one fresh lime into the bowl and mix it all together. Cover the bowl with cling film.
Place the monkfish on a preheated grill, on medium heat. Let it cook for five to seven minutes on each side, then test it with a fork. If it flakes, it's done. Remove it from the grill and place it in a serving dish to rest for five minutes. Spoon the salsa over the fish.
Monkfish contains moderate amounts of mercury, according the Natural Resources Defense Council. Women should refrain from consuming this fish during pregnancy and lactation.