Chimichurri Monkfish

A fresh herb marinade that’s Argentinian in origin, Chimichurri has been adopted by Brazilian barbecue restaurants as a tasty marinade for steak and fish. 

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Serves 4

*12 monkfish cheeks, about 500g in total (or use monkfish tails)
*4 tbsp Chimichurri Marinade
*sea salt and freshly ground black pepper

Ingredients for Chimichurri Marinade
*30g flat-leaf parsley
*5 large garlic cloves
*1 tsp dried oregano
*150ml light olive or sunflower oil 
*1⁄2 tsp dried chilli flakes
*35ml red wine vinegar
*1 tsp sea salt
*1 tsp freshly ground black pepper


1 Trim off any tough outer membrane from the monkfish, then put it in a bowl and toss with the marinade until evenly coated. 

2 Cover with clingfilm and chill for at least 4 hours.

3 Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to high and place the grill rack at the highest level. Alternatively, you could also pan-fry the fish over a medium heat. 

4 Thread the monkfish on to 4 metal skewers and season lightly with salt and pepper. Barbecue or grill the skewers for 2–3 minutes on each side. 

5 The fish should be opaque and feel just firm when lightly pressed. Allow to rest for about 5 minutes before serving.

Method for Chimichurri Marinade

1 Bring a small pan of water to the boil and have a bowl of iced water ready. Blanch the parsley for 1 minute, then drain it immediately and plunge it into the icy water. Drain and pat dry with kitchen paper.

2 Finely chop the parsley and garlic and place it in a bowl or a clean jar with lid. Add the rest of the ingredients and stir well. 

3 Alternatively, blend the blanched parsley with the rest of the ingredients in a food processor. 

4 Use immediately, or refrigerate in a sealed container and use within 3–4 days.

More from Carnival!:

Carnival! By David Ponte, Lizzy Barber & Jamie Barber (Quadrille £10) Photography: Martin Brigdale

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