• 2 X 170g Monkfish tail, skinned, fresh or defrosted
  • 1 Red chilli, finely chopped
  • 2 x 5ml Spoon (2 Teaspoons) Dark soy sauce
  • Grated rind and juice of 1 lime
  • 1/4 x 5ml Spoon (quarter of a teaspoon) allspice berries, crushed
  • 55g light soft brown sugar


  1. Preheat the grill.
  2. Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.
  3. Grill the fish for about 3 minutes. Turn over and grill for 4 minutes. Spoon the chilli mix over the fish. Return to the grill for a further 2-3 minutes.
  4. Serve with sweet potato mash and green beans.

Serves 2.

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