5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2025/05/barbecued-monkfish-with-spicy-piquillo-pepper-sauce.jpg

Barbecued Monkfish with Spicy Piquillo Pepper Sauce

4 people
Easy

Prep time
10 mins

Cook time
40 mins

Total time
50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

Ingredients

800g fresh monkfish tails, off the bone and sinew removed
Extra virgin olive oil
Sea salt
For the spicy piquillo pepper sauce:
4 banana shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 red chilli, finely chopped (remove seeds if you don’t want it too spicy)
1 tbsp smoked paprika dulce
2 tbsp extra virgin olive oil
200g whole piquillo peppers, finely sliced
400g can of chopped tomatoes
2 tsp caster sugar
Salt to taste
For the spinach:
400g fresh spinach, thicker stems removed
3 tbsp unsalted butter
1 large clove of garlic, peeled and crushed into a puree
Salt, black pepper and nutmeg to taste

Add ingredients to basket

Introduction

A tasty Spanish inspired fish recipe of barbecued monkfish tails served on a bed of buttered spinach and a tasty spicy sauce made from roasted piquillo peppers. A summery barbecue fish dish that cries out for friends and a chilled glass of white wine.

Method

For the piquillo pepper sauce, heat the oil in a medium size saucepan and sweat the chopped shallots, garlic and chilli on a low heat for 10 minutes until soft. Add the chopped piquillo peppers and cook for a further 5 minutes, still on a low heat. Add the paprika and stir for 1 minute. Add the chopped tomatoes, sugar, season with salt and allow to simmer for a further 10 minutes. Place in a food blender and blend until you have a smooth sauce and set aside.
Pre-heat your barbecue.
Wash the spinach thoroughly and dry it in batches with paper towel; the drier the leaves, the less soggy the spinach will be. Melt 1 tbsp of the butter in a large frying or sauté pan over medium heat; add the garlic and cook until softened but not coloured. Turn up the heat and add the spinach with another tbsp of butter; season it generously with black pepper and cook it for a couple of minutes, turning constantly until it’s all wilted. Add the rest of the butter and toss the spinach until the butter melts. Season with salt and freshly grated nutmeg and serve immediately.
To cook the monkfish, brush the fillets with olive oil and season with salt. Cook on a hot barbecue for 3-4 minutes on each side.
To plate, heat the sauce on a pan and spoon on the bottom of the plate, top with the buttered spinach and one piece of monkfish. Drizzle some extra virgin olive oil and serve.