Asian Grilled Monkfish

Yield: 6 servings

Ingredients

• 1 cup of light soy sauce (250ml)
• 2 tablespoons peeled and minced ginger (30ml)
• 2 teaspoons dried chilli flakes (10ml)
• 2 tablespoons, white granulated sugar (30ml)
• 5 cloves garlic, minced
• 1 tablespoon sesame oil (15ml)
• 2 teaspoons cracked Sichuan peppercorns (10ml)
• 6 monkfish fillets 6-8 ounce each (170 –227g)
• 2 tablespoons vegetable oil (30ml)

Directions

1. Rinse fish under cold water and pat dry.  Place the fish in a sealable plastic bag.
2. Combine marinade ingredients in a small non-reactive bowl and whisk together. Reserve 1 cup (250ml) of marinade for basting later.  Pour the remainder over fish and seal the bag.  Place both the fish and the reserved marinade into the refrigerator for 30 minutes.
3. Preheat barbeque grill to 375° F/190°C or medium high heat.
4. Oil grill grate.
5. Remove fish from marinade and discard excess liquid. Pat the fish dry and season lightly with salt and pepper.
6. Place the fish on the preheated oiled grill and cook lid up for 5 –6 minutes per side.  Baste with the reserved marinade after flipping.  The fish should flake easily.  Remove fish from grill.