Hope you’re ready to stoke up the barbecue because it’s only a box of sparklers away from the Fourth of July. And we all know a barbecue is a legal requirement on the 4th. Okay, maybe not a law that’s actually written down or something mentioned in the Constitution but it might as well be. So let’s get your shopping list sorted: warm beer, burned burgers and some dodgy potato salad with sun-kissed (aka food-poisoned) mayo. Top it off with ice cream that some numb-nut forgot to put in the freezer and you’re sorted.
Gonna be fun, right?
Or you could try – just try – and be classy for once in your life. Skip the beef and barbecue fish instead. Radical? Mad? Totally bonkers? Hear me out: monkfish is a dream to grill – full of flavour and firm enough to hold its own. Or you could use swordfish or splash out on tuna. Not feeling fishy? Go for chicken thighs. Put some rosé on ice to chill, crank the tunes and dazzle your guests.
Better yet, don’t invite any guests. Channel your inner curmudgeon. Just because you’ve got to barbecue doesn’t mean you have to share.
1 monkfish tail, skinned & boned, about 1 lb.
small knob of ginger, about ½ oz., peeled and finely grated
1 clove garlic, peeled and finely minced
½ tsp turmeric
½ tsp chile molido powder hot
½ tsp salt
2 Tbsp. olive oil
zest and juice of 1 lime
To garnish (optional):
Chopped dill and/or cilantro
Mix the ginger, garlic, spices and salt together in a bowl, large enough to hold the fish. Add the olive oil, lime juice and zest and give it a good stir. Slice the monkfish into hefty chunks – about 1½” cubes, add to the marinade and place in the refrigerator for about an hour – no longer or the acid from the lime starts to ‘cook’ the fish.
Insert the chunks onto several skewers – if using wooden ones, make sure and soak them in water before hand. Grill over a medium hot fire, turning occasionally until all the sides are nicely charred. In total, about 8 minutes.
Serve with your choice of garnishes – you decide! Eat, enjoy and revel in summer.