Monkfish is one of the very best fish you can cook over fire. Its structure, flavour and texture make it naturally suited to the high heat of a barbecue, where it develops a beautiful crust while staying juicy inside. Often described as the “steak of the sea”, monkfish holds up to bold cooking in a way that many delicate fish simply can’t.
Firm, almost meaty texture
One of the reasons monkfish works so well over the barbecue is its firm, dense texture. The flesh is almost steak-like, which means it holds together beautifully on the grill. You can cook monkfish as thick medallions, chunks on skewers or even larger pieces without worrying about it breaking apart.
This texture also gives it a satisfying bite, making it particularly good for sharing dishes and barbecue cooking where you want something substantial.
Low water content
Monkfish has relatively low surface moisture, which is exactly what you want when cooking over fire. Instead of steaming, the surface quickly caramelises when it hits the heat of the barbecue.
That means you get those lovely golden edges and a light char on the outside while the inside stays tender and juicy.
Natural structure keeps it juicy
Monkfish has a central bone and strong connective structure that helps protect the flesh as it cooks. This helps the fish stay moist and forgiving over the intense heat of a barbecue.
Even if you cook it a little longer than planned, monkfish tends to remain succulent rather than drying out, making it one of the most reliable fish to cook over fire.
Monkfish has a naturally sweet flavour
The flavour of monkfish is naturally sweet and clean, but strong enough to carry bold ingredients. It works particularly well with the flavours that often accompany barbecue cooking.
Some classic pairings include:
bacon or pancetta
rosemary and garlic
brown butter
smoked paprika
chilli and olive oil
citrus and herbs
Monkfish absorbs these flavours beautifully while still letting the character of the fish come through.
Perfect for skewers and grilling
Another advantage of monkfish is how versatile it is on the barbecue. Because the flesh is so firm, it can easily be cut into chunks and threaded onto skewers. This makes it ideal for turning evenly over the fire and creating a beautifully caramelised exterior. We love this skewered Monkfish dish using natural rosemary skewers.
It can also be grilled as larger medallions or cooked whole on the bone for bigger centrepiece dishes.
Simple barbecue cooking
Monkfish doesn’t need complicated preparation. A little oil, salt and a hot barbecue are often enough.
Cook monkfish medallions over medium to high heat for several minutes on each side until the outside is golden and lightly charred. The flesh should feel firm but still springy in the centre.
Finish with butter, herbs or a squeeze of lemon and serve immediately.
Cooked over fire like this, monkfish becomes something truly special - robust, flavourful and perfectly suited to the barbecue.
