Grilled Monkfish, Sobrasada Buttered Tomatoes And Grilled Corn

About this episode

In this episode, Paula McIntyre shares a delicious recipe for grilled monkfish served with sobrasada buttered tomatoes and grilled corn.

Recipe Sobrasada buttered tomatoes 75g sobrassada 25g butter 1 red onion finely chopped 200g halved cherry tomatoes Handful parsley chopped 2 tablespoons sherry vinegar Salt and pepper to taste Heat the sobrasada in a pan until it melts and add the butter and onions. Cook until the onions are soft and add the tomatoes. Cook for a minute then add the parsley and vinegar. Check seasoning. Grilled corn 2 ears corn Oil for brushing Boil the corn in salted water for 2 minutes then drain and pat dry. Brush with oil and cook on the grill to scorch all over. Remove the niblets and season with salt. Grilled monkfish 500g monkfish tail 1 tablespoon oil Seasalt Trim any skin from the monkfish. Rub the oil over the monkfish and season with salt. Place on grill and cook for a couple of minutes each side – depending on thickness. Monkfish should feel firm but with a little give. Allow to rest and slice Serve on the tomatoes with the corn mixed in.

People in this episode

Host: Paula McIntyre

Topics covered

• grilled monkfish
• sobrasada buttered tomatoes
• grilled corn
• cooking techniques
• recipe

Keywords

• monkfish
• sobrasada
• grilled corn
• recipe
• cooking

Mentioned in this episode

Products: sobrasada, butter, red onion, cherry tomatoes, parsley, sherry vinegar, corn, oil, monkfish

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