Yes, I have to admit. I haven’t caught the monkfisk myself. But I have picked the onion cress, so it still counts. We are at the very last of the season for onioncress. It is actually over. You should pick it before it starts to bloom, because it turns a bit bitter at that point. Onion cress is quite easy to spot on the leaves. but also if you rub it a little, there is a quite distinct smell of onions.
I went for the monfish cheeks on this one, but you can actually use what ever white fish you have. And it doesn’t have to be the cheeks. By the way when grilling fish, it is always a good idea to add to skewers in each chunk of meat, because it is so much easier to handle. Just a pro tip.
If you can’t get hold of onion cress, you can replace it with ie. ramps or your favorite herbs from the garden. Could be parsley or basil. Everything goes basically.
Monk fish cheeks with onion cress chimichurri3Print Recipe
- 12 monk fish cheeks (or approx. 350g of lean white fish)
- Good oliveoil
- 1 lemon
- Salt, pepper and
- !Onion cress chimichurri
- 2 handfulls of fresh onion cress, without stalks.
- 1 tsp dried oregano
- 1 chili
- 2 cloves of garlic
- Juice of half a grilled lemon
- 0,5dl of oliveolie
If you use wooden skewers, let them soak in water, so they do not burn on the grill.
Remove the small membrane covering the cheek with a sharp knife. Put 3 cheeks on each skewer. Flavour with olive oil, salt, pepper and lemon cest. Let it marinate for half an hour.
Throw a few bayleaves on the grill, so the create a bit of smoke. Place the kebabs on the grill and grill for approx 4-5 minutes on each side. Medium heat. Let them rest for 3-4 minuttes.
Wash the onion cress and blend with the chili, oregano, garlic and olive oil. Add a bit of salt, pepper and lemon juice.
Pour the chimichurri over the grilled monkfish cheeks.
Enjoy straight away.