Barbecue Monkfish On The Bone

Directions

1. 1
   To make the barbecue sauce, heat a skillet over medium heat and add a drizzle of olive oil.
2. 2
   When hot, add the shallots, garlic and chiles and sweat for 2 minutes.
3. 3
   Add the herbs, fennel seeds, and orange zest and cook for another minute.
4. 4
   Next add the sugar and wine vinegar, stir until the sugar is dissolved, then let bubble to reduce until syrupy.
5. 5
   Now add the orange juice (including the freshly squeezed), mustard and tomato ketchup.
6. 6
   Bring to a simmer and let bubble until the liquid has reduced by half.
7. 7
   Taste and season with salt and pepper as required.
8. 8
   Tip the contents of the pan into a food processor and blitz for 2 minutes.
9. 9
   Strain through a strainer into a bowl and let cool.
10. 10
    This sauce will keep in the refrigerator for a week.
11. 11
    A couple of hours before cooking the fish, lay the monkfish tails side by side in a dish and spoon 2 tablespoons of the barbecue sauce over each one.
12. 12
    Cover and let marinate for 2 hours.
13. 13
    Light your barbecue well ahead, or preheat the broiler to medium-high just before cooking.
14. 14
    When hot, cook the fish for 5 minutes on each side or until it just starts to come away from the bone; do not overcook.
15. 15
    Serve the fish on warmed plates with some fresh sauce and barbecued vegetables, if you like, on the side.