grilled monkfish
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Grilled Monkfish

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Servings: 4 servings


  • 1 monkfish tail, about 2 pounds (1 kg)
  • Juice of 2 lemons
  • 1/2 cup (125 ml) extra virgin olive oil
  • 4 tbsp finely chopped mixed fresh herbs (rosemary, thyme, garlic)
  • 2 cloves garlic large, finely minced
  • Salt and freshly ground black pepper to taste
  • 4 cups (1 L) water
  • 1 cup (250 g) white cornmeal for polenta
  • 2 heads radicchio quartered
  • Lemon wedges for garnish


  • Trim any gray membrane from the monkfish.
  • Place in a shallow dish and pour the lemon, ΒΌ cup (60 ml) of the olive oil, the chopped herbs, and garlic over it.
  • Season with salt and pepper and allow it to marinate for 1 hour.
  • Meanwhile, bring the water to a simmer and slowly stir in the polenta. Cook, stirring, about 15 minutes.
  • Stir in 2 tablespoons (30 ml) of the olive oil and season with salt and pepper.
  • Spread the polenta in an 8-inch (20-cm) square baking dish and allow it to cool.
  • Brush the radicchio with the remaining 2 tablespoons (30 ml) olive oil and season with salt and pepper.
  • Preheat a grill or broiler.
  • Grill the monkfish until it is nicely browned and cooked through, about 25 minutes, turning it to brown evenly.
  • About halfway through the cooking time, place the radicchio on the grill and cook it, turning it as it browns on each side.
  • A few minutes before the fish and radicchio have finished cooking cut the polenta into 4 squares and place them on the grill to reheat and brown, turning them once to cook on both sides.
  • Cut the monkfish into thick slices and serve with the radicchio and polenta, garnished with lemon wedges.