| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Easy |
| Calories | 252 |
| Fat | 12.5g |
| Saturates | 4.2g |
| Protein | 26.5g |
| Carbs | 10.6g |
| Sugars | 5.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMelt the butter in the microwave. Crush the garlic. Finely grate the ginger.
Preheat the grill to a medium-high heat.
In a bowl, combine the soya sauce, butter, ginger, garlic, honey, sesame oil and black pepper. Mix well to create a basting sauce.
Season the monkfish tails with salt and pepper on both sides. Place the monkfish tails on the grill and cook for approx. 5-10 minutes per side. Begin basting the monkfish tails with the sauce during the last few minutes of grilling, turning and basting each side to coat the fish with the flavours. Continue cooking and basting until the tails are opaque and cooked through. The internal temperature should reach 63°C. Once cooked, remove from the grill and allow them to rest for a few minutes.
Finely chop the spring onions.
Scatter the spring onions and chilli flakes over the monkfish tails. Serve with lime wedges on the side.
