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Barbecue Monkfish with chorizo, avocado & romesco salsa

Barbecue Monkfish with chorizo, avocado & romesco salsa with a coriander and yoghurt flatbread.

 Phil Yeomans, Lainston House   Summer 2022 Join us on        @thebbqmag

 #Monkfish #Flatbread #PhilYeomans




Try this delicious Monfish recipe from Phil Yeomans Executive Chef at Lainston House. 




Barbecue Monkfish with chorizo, avocado & romesco salsa

1kg monkfish tail (cut into cubes)

4 cooking chorizo links (sliced into rings)

Salt and pepper to season

2 tbsp smoked paprika 

Juice of 1 lime 

½ tsp cayenne pepper 

100ml olive oil


400g bread flour

400g Greek yoghurt 

1 tsp baking powder 

50g fresh coriander, chopped


2 avocado 

Juice of 1 lime  

10g fresh coriander 

Salt to taste 

½ tsp cumin 

2 tbsp crème fraîche


200g pine nuts

400g roasted peppers

2 garlic cloves 

2 tbsp sherry vinegar

2 tsp smoked paprika 

2 tomatoes




1. Mix all ingredients well together in a bowl, place on skewers alternating monkfish tail and chorizo.

2. Grill direct over the coals, getting some colour all over the skewers. Once nicely seared, move to indirect. 

3. Leave on indirect heat until the monkfish is cooked. I cook the fish to 60°C internal temp and let it rest; this cooks through perfect with the chorizo cooked as well.


1. Mix the yoghurt, coriander, flour and baking powder together; knead on a board until a smooth dough. 

2. Place in a bowl and cover. Leave to prove in a warm place for 1 hour. 

3. Knock the dough back, split into 4 and roll out, using some flour, to a flatbread, allow resting for 30 minutes before cooking. n Cook indirect on your BBQ at 200°C.


1. Skin the avocado, remove the stone, crush the avocado with a fork, and chop the coriander. 

2. Mix all the ingredients together in a bowl.


1. Toast the pine nuts in a pan on the grill.

2. Roast peppers direct on charcoal.

3. Peel and core the peppers and dice into small cubes. 

4. Deseed the tomato; dice into small cubes 

5. Mix the pepper, tomato and pine nuts together; chop and add the garlic. 

6. Add the vinegar and paprika (and salt to taste). Garnish the top with fresh watercress.


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