Chipotle Monkfish Tacos & Mango Salsa
Succulent, smoky monkfish cooked over open flames and served with vibrant toppings for the ultimate taco experience.
Ingredients
MONKFISH
1kg monkfish, cut into large pieces
2 corn on the cob, kernels removed
Olive oil and sea salt flakes
MARINADE
Zest of 1 lime and 3 tbsp lime juice
8 chipotle chillies in adobo sauce
1 bunch coriander with stems
6 garlic cloves
60ml olive oil
3 tsp sea salt
1 tsp ground black pepper
GUACAMOLE
2 avocados, mashed chunky
1 tomato, chopped
1 small bunch coriander, chopped
1 red chilli, finely sliced
1 lime, juiced
½ lemon, juiced
Sea salt and pepper to taste
MANGO SALSA
1 mango, cubed small
½ red onion, finely chopped
1 small bunch coriander, chopped
1 lime, juiced
Pinch of sea salt flakes
TO SERVE
16 small soft corn tortillas
1 lime, cut into wedges
Method
1. Marinate the monkfish: Blitz the marinade ingredients in a food processor, then coat the monkfish and set aside while you prepare the other ingredients and heat the Kadai. Reserve any remaining marinade.
2. Prepare the toppings: In a small bowl, mix together the guacamole ingredients, season to taste, and set aside. In another small bowl, mix the mango salsa ingredients and set aside.
3. Char the corn: Light your Kadai and bring it to a steady medium heat. Place the corn kernels onto a Grill Tray with a little olive oil and salt, toasting until crispy and golden. Set aside.
4. Cook the monkfish: Place the monkfish directly over the hot coals, either straight on the Grill or on a Grill Tray. Cook for around 3 minutes on each side, depending on the heat of the Kadai. When flipping the fish, brush with the reserved marinade. The monkfish is ready when it flakes easily with a fork.
5. Assemble the tacos: Transfer the fish to a serving dish and flake into pieces with a fork. Warm the corn tortillas on the Grill, then serve with the charred monkfish, spicy guacamole, mango salsa, and crispy corn.
6. Finish and enjoy: Squeeze fresh lime over the tacos before serving.
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Method
1. Marinate the monkfish: Blitz the marinade ingredients in a food processor, then coat the monkfish and set aside while you prepare the other ingredients and heat the Kadai. Reserve any remaining marinade.
2. Prepare the toppings: In a small bowl, mix together the guacamole ingredients, season to taste, and set aside. In another small bowl, mix the mango salsa ingredients and set aside.
3. Char the corn: Light your Kadai and bring it to a steady medium heat. Place the corn kernels onto a Grill Tray with a little olive oil and salt, toasting until crispy and golden. Set aside.
4. Cook the monkfish: Place the monkfish directly over the hot coals, either straight on the Grill or on a Grill Tray. Cook for around 3 minutes on each side, depending on the heat of the Kadai. When flipping the fish, brush with the reserved marinade. The monkfish is ready when it flakes easily with a fork.
5. Assemble the tacos: Transfer the fish to a serving dish and flake into pieces with a fork. Warm the corn tortillas on the Grill, then serve with the charred monkfish, spicy guacamole, mango salsa, and crispy corn.
6. Finish and enjoy: Squeeze fresh lime over the tacos before serving.
