On the Coals Miso Glazed Monkfish by Tommy Banks | Recipe by sousvidetools.com

On the Coals Miso Glazed Monkfish by Tommy Banks

On the Coals Miso Glazed Monkfish by Tommy Banks https://youtube.com/embed/LRatIbIi2L0 Charcoal Cooking Recipes



  • Monkfish Tail


Miso & Honey Glaze

  • 100g Red Miso
  • 10ml Lemon Juice
  • 20ml Teriyaki Sauce
  • 20g Honey
  • 5g Minced Garlic
  • 10ml Rice Vinegar (Edo Kisaichi)
  • 20ml Beurre Noisette


Beurre Noisette

  • 500g Butter
  • Half a lemon
  • 100g Capers


1 x Kasai Grill


Miso & Honey Glaze

  • Combine all the miso ingredients and emulsify.


  • To cook the monkfish, you want to let the coals cool to a low ember, saving the best till last.
  • Give you fish a really good basting at the start.
  • Start by cooking on the grill for the first 10 minutes, basting and turning every two minutes.
  • You want to get the main colouring and caramelisation in the first 10 minutes. 
  • Move to the second level on the grill and continue to baste and turn every few minutes.
  • Keep cooking until the core temperature reaches 50øc remove and leave to rest before portioning.

Beurre Noisette

  • Add the butter to a small saucepan and begin to cook on a high heat.
  • The butter will begin to foam.
  • Once the milk solids have sunk to the bottom of the pan and caramelised you will be close.
  • Keep cooking until the butter is a golden-brown colour with a nutty aroma.
  • Add in half a lemon and set aside.
  • Add capers to the butter for the finished dish.


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