When the sun sets and the gentle evening breeze ushers in dinner time, I often find myself at the grill, ready to embark on a culinary adventure. Recently, I stumbled upon a delightful gem that transformed my usual grilling routine into an unforgettable gourmet experience: Monkfish ‘char siu’ with jamón Ibérico, smoked mushrooms, and agretti. Imagine the tantalizing aroma of char siu glaze caramelizing on tender monkfish, paired with the rich smokiness of grilled mushrooms—each bite promising an explosion of flavors.
With this dish, I’ve turned my barbecue into a fine dining experience that’s surprisingly easy to achieve. This recipe is a wonderful testament to how a few quality ingredients, coupled with a touch of technique, can elevate your meals from mundane to magnificent. Perfect for impressing guests or simply treating yourself, the combination of fresh seafood and Mediterranean flair makes this dish a must-try. Get ready to savor the captivating blend of sweetness and umami, as we dive into crafting this elegant masterpiece together!
Why is Monkfish ‘char siu’ with jamón Ibérico incredible?
Exquisite Flavor Fusion: This dish brilliantly marries sweet Asian char siu glaze with the luxurious taste of jamón Iberico.
Gourmet Experience: Transform your barbecue into a fine dining occasion with minimal effort!
Versatile Ingredient Use: Feel free to swap out monkfish for other firm fish or vegetables, accommodating different tastes.
Unique Textures: Enjoy the tender monkfish paired with smoky mushrooms, creating a vibrant plate full of enticing contrasts.
Dive into Quality: Combining high-end ingredients ensures each bite feels indulgent, making it perfect for special gatherings or just a treat for yourself.
Monkfish ‘char siu’ Ingredients
For the Monkfish and Glaze
- Monkfish – Tender fish fillets ideal for grilling to maintain their firmness.
- Char Siu Sauce – A sweet glaze that introduces a distinct Asian flavor profile to your dish.
- Extra Virgin Olive Oil – Enhances roasting and grilling flavors, adding richness to the dish.
- Flaky Salt – Elevates the overall taste; consider sea salt as a delicious alternative.
- Lemon Juice – Adds brightness to counterbalance richness; lime can serve as a substitution.
For the Stock
- Chicken Wings – Forms the base for the jamón stock, adding deep flavor complexity.
- Vegetables (Onion, Celery, Carrot) – Provide an aromatic foundation; use leeks for a milder flavor.
- Jamón Bones – Intensifies the broth with a jamón-infused essence; smoked ham bones work well too.
- Fresh Herbs (Rosemary, Bay, Thyme) – Imparts aromatic flavors; always better to use fresh herbs.
For the Sauce
- Double Cream – Contributes a rich creaminess to the jamón sauce; replace with heavy cream if needed.
- Unsalted Butter – Essential for sauce preparation, offering creaminess while keeping control over seasoning.
- Ground Cumin & Coriander – Brings warm spices to the mix, adjust to taste or omit for milder flavor.
- Merlot Vinegar – Adds sharp acidity to balance richness; red wine vinegar is an excellent alternative.
- Coriander – A key herb for mojo verde; parsley can be used for a less intense flavor profile.
For the Mushrooms and Garnish
- Mixed Wild Mushrooms – Introduces depth to the dish; shiitake or portobello are great substitutes.
- Agretti – This unique sea vegetable offers texture; omit if it’s unavailable at your market.
- Jamón Ibérico – Provides a luxurious finish when garnishing; prosciutto can be used in its place.
This beautifully layered dish of monkfish ‘char siu’ with jamón Iberico, smoked mushrooms, and agretti guarantees an unforgettable gourmet experience!
How to Make Monkfish ‘Char Siu’ with Jamón Iberico
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Preheat: Begin by preheating your oven to 200°C (fan). This sets the stage for perfectly roasted vegetables and chicken wings.
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Roast: Toss the vegetables and chicken wings in extra virgin olive oil, then spread them out on a baking tray until they’re golden brown, roughly 25-30 minutes.
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Simmer: Prepare stock by simmering the roasted veggies, chicken wings, jamón bones, and fresh herbs in water for 3 hours. Stir occasionally and skim any foam off the top.
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Strain: Once the stock has simmered, strain it to remove solids, then reduce it over medium heat. Add double cream and unsalted butter, stirring until the sauce thickens.
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Blend: For a vibrant mojo verde, blend the coriander, garlic, spices, oil, vinegar, and salt together until you achieve a smooth consistency.
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Preheat Grill: Get your barbecue ready for indirect cooking, and gently heat the char siu sauce in a pan for later use.
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Season: Lightly season the monkfish with olive oil and flaky salt, grilling it over high heat for about 4-5 minutes per side, or until it’s beautifully charred.
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Glaze: While grilling, brush the monkfish with the char siu sauce every few minutes for that delightful sticky glaze.
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Grill Mushrooms: Cook mixed wild mushrooms in olive oil on the grill until they’re nicely charred. Add a squeeze of fresh lemon juice for extra flavor.
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Serve: Present the monkfish on a plate, drizzling with jamón sauce and topping with smoky mushrooms, fresh agretti, and a generous spoonful of mojo verde.
Optional: Garnish with extra jamón Ibérico for an indulgent touch.
Exact quantities are listed in the recipe card below.
What to Serve with Monkfish ‘char siu’ with jamón Iberico, smoked mushrooms, and agretti?
When serving this exquisite dish, it’s essential to complement its rich flavors and textures with perfect side options that enhance the overall dining experience.
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Grilled Seasonal Vegetables:
A medley of colorful grilled veggies adds a fresh crunch and vibrant contrast, balancing the richness of the monkfish beautifully. -
Herb Salad:
A simple herb salad dressed with lemon vinaigrette lightens the plate, offering a zesty freshness that elevates the dish. -
Coconut Rice:
This creamy, subtly sweet rice pairs wonderfully with the savory char siu glaze, soaking up all the delicious flavors. -
Sautéed Garlic Spinach:
Garlicky spinach introduces a tender leafy green element that complements the smoky mushrooms, creating a delightful balance on your plate. -
Crispy Potato Wedges:
Extra crispy wedges provide a delightful crunch, perfect for scooping up that sticky, sweet char siu sauce—an irresistible combination! -
Chilled White Wine:
A crisp Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully, cutting through the richness while complementing the seafood’s flavor. -
Mocha Mousse:
Close your meal on a sweet note with a silky mocha mousse, providing a delightful contrast to the savory main course while satisfying any sweet tooth.
Each pairing not only enhances the monkfish ‘char siu’ experience but also transforms your meal into a grand culinary adventure. Enjoy crafting this beautiful feast!
Make Ahead Options
These Monkfish ‘char siu’ with jamón Iberico, smoked mushrooms, and agretti is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the jamón stock and the mojo verde sauce up to 3 days in advance; simply refrigerate them in airtight containers. To freeze the stock, pour it into ice cube trays for quick access later. For the monkfish, you can marinate it in char siu sauce up to 24 hours beforehand, enhancing the flavors. When ready to serve, grill the monkfish and mushrooms, then assemble the dish as instructed; doing so ensures each bite remains just as delicious as when freshly made.
Monkfish ‘Char Siu’ Variations
Feel free to add your personal touch to this delightful dish; flavor and fun are just a substitution away!
- Fish Swap: Try swordfish or tuna for a different taste while maintaining that firm texture.
- Marinade Change: Switch to a teriyaki or miso glaze for an Asian twist that spices things up.
- Vegetable Swap: Opt for grilled zucchini or asparagus instead of mushrooms for a fresh veggie take.
- Herb Infusion: Replace coriander with basil in your mojo verde for an aromatic summer feel.
- Heat Level: Add a pinch of chili flakes to the char siu sauce for a spicy kick that awakens the palate.
- Cream Alternatives: Use coconut milk instead of double cream for a dairy-free, tropical flavor.
- Smoky Touch: Incorporate smoked paprika into the sauce for an extra depth of flavor and a hint of warmth.
- Fruit Blend: Add a dash of fresh orange juice to the char siu glaze for a fruity zest that brightens the dish!
Expert Tips for Monkfish ‘Char Siu’
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Room Temperature Monkfish: Ensure the monkfish is at room temperature before grilling; this helps achieve an even cook and prevents it from becoming rubbery.
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Avoid Overcrowding: When grilling, don’t overcrowd the grill. This ensures even cooking and prevents sticking, allowing the monkfish ‘char siu’ to caramelize beautifully.
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Regular Flipping: Flip the monkfish frequently while grilling. This promotes even charring and helps avoid burning, resulting in that perfect glaze.
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Taste as You Go: Don’t forget to taste the jamón sauce as it reduces. Adjust seasoning to your liking for a harmonious complement to the monkfish.
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Char Siu Application: Brush the char siu sauce onto the monkfish at intervals rather than all at once. This builds up a sticky and delicious glaze without burning.
Storage Tips for Monkfish ‘Char Siu’ with Jamón Iberico
Room Temperature: Enjoy the monkfish ‘char siu’ fresh, but if you’re setting aside leftovers, allow it to cool to room temperature within 2 hours of cooking for safe storage.
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To retain moisture, cover the monkfish with a damp paper towel.
Freezer: If freezing is necessary, wrap the monkfish tightly in plastic wrap and then in aluminum foil, storing it for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating: Gently reheat this gourmet dish in a preheated oven at 180°C (350°F) for about 10 minutes, brushing with a little extra char siu sauce to revive its flavor and moisture.
Monkfish ‘Char Siu’ with Jamón Iberico, Smoked Mushrooms, and Agretti Recipe FAQs
What type of monkfish is best for this dish?
Absolutely go for fresh, firm monkfish fillets. Look for pieces that are bright in color without any dark spots or dried edges, indicating they’re past their prime. Fresh monkfish should feel slightly springy to the touch and have a mild oceanic smell.
How should I store leftovers from this dish?
Very simple! Allow your monkfish ‘char siu’ to cool to room temperature, but don’t exceed 2 hours post-cooking for safety. Place it in an airtight container and it will last in the fridge for up to 2 days. I often recommend placing a damp paper towel on top before sealing to help retain moisture.
Can I freeze monkfish ‘char siu’?
Yes, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. To thaw, just place it in the fridge overnight before gently reheating—this helps retain its wonderful texture and avoid moisture loss.
What should I do if my char siu sauce burns while grilling?
If you notice the char siu sauce starting to burn, lower the heat and brush it on more sparingly. It’s best to apply the glaze in intervals rather than all at once to prevent burning. If it does get too charred, don’t worry! Serve the monkfish with more fresh mojo verde for a burst of flavor.
Is this dish safe for people with allergies?
Absolutely! Just be mindful of common allergens. The monkfish itself should be safe unless someone has a specific seafood allergy. If you’re concerned, swap out any ingredient like the char siu sauce for homemade alternatives that suit dietary needs, keeping an eye on ingredients like garlic or soy sauce if allergies are an issue.
Can I make this dish in advance?
Yes, you can prepare the stock and sauce in advance, storing them in the fridge for up to 2 days. Just reheat the sauce gently before serving. The monkfish is best grilled fresh to achieve that perfect glaze and char, so plan to do that right before dinner for optimal taste!
Savory Monkfish Char Siu with Jamón Iberico and Smoky Mushrooms
Ingredients
Equipment
Method
- Preheat your oven to 200°C (fan) to ensure proper roasting of vegetables and chicken wings.
- Toss the vegetables and chicken wings in extra virgin olive oil, spread them on a baking tray, and roast until golden brown, about 25-30 minutes.
- Prepare the stock by simmering the roasted veggies, chicken wings, jamón bones, and fresh herbs in water for 3 hours. Stir occasionally and skim off any foam.
- After simmering, strain the stock to remove solids and reduce over medium heat. Add double cream and unsalted butter, stirring until thickened.
- For the mojo verde, blend coriander, garlic, spices, oil, vinegar, and salt until smooth.
- Preheat the grill for indirect cooking and gently heat the char siu sauce in a pan.
- Season the monkfish with olive oil and flaky salt, grilling over high heat for about 4-5 minutes per side until charred.
- Brush the monkfish with char siu sauce while grilling for a sticky glaze.
- Cook mixed wild mushrooms in olive oil on the grill until charred, adding fresh lemon juice for flavor.
- Serve the monkfish, drizzled with jamón sauce, topped with smoky mushrooms, fresh agretti, and mojo verde.