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  • Difficulty: Easy
  • Serves: 4
  • Prep Time:
  • Cook Time:


Monkfish tail fillet (200-300g approx)

200g red miso

40g butter

20g honey

Maldon salt


Little Kasai Konro Grill with Stainless Steel Frame

Sumi Bincho Charcoal (10kg Box)


Remove sinews and any brown flesh from monkfish fillet

Cover in Maldon salt and leave to salt for 20 minutes

Wash off salt under cold running water and pat dry with kitchen paper

Warm miso butter and honey in a pan until the mixture is homogeneous.

Using a pastry brush, apply glaze liberally to monkfish tail and transfer to a hot bbq

Cook on bbq until well charred all over, continuously adding more glaze to form a nice crust. Cook until fillet reaches an internal temperature of 45ºC.

Allow to rest 4-5 minutes in a warm place before carving

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