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Grilled monkfish tail with lime and saffron rice

Home > Life style > Recipes > Grilled monkfish tail with lime and saffron rice
Recipe proposed by : Nanie Cuisine
Recipe type : Fish and Shellfish

Preparation time : 20 minutes
Difficulty : Easy
Cooking time : 20 minutes
Cooking cost : Affordable


Serves 4 

 For the grilled monkfish tail:
- 2 monkfish tails, about 500 g each
- 1 lime
- 3 tablespoons of olive oil
- salt
- Espelette pepper
For the saffron rice:
- 200 g of long rice
- 1 liter of chicken broth
- 10 pistils of saffron
- olive oil.


  • Prepare the monkfish marinade: remove the zest of the lime and the juice.
  • Add the olive oil, salt and Espelette pepper.
  • Wash the monkfish tails, dry them with paper towels, then brush them on all sides with the marinade.
  • Let stand for about 10 minutes.
  • Heat olive oil in a pan.
  • Add rice and stir well until translucent.
  • Add chicken stock, cover with a lid and cook for 10 minutes.
  • Heat the barbecue.
  • Place the monkfish tails on the grill and grill for 4 minutes on each side, basting regularly with the marinade.
  • Arrange the monkfish tails with the saffron rice on a serving dish and add a few zests of lime.
  • Serve with a Diane Semillon 2019.


  • Ask your fishmonger to prepare the monkfish tails for you, removing the trimmings.
  • They can also be cooked in a frying pan (with the same cooking time) or in the oven: in this case, allow 12 to 15 minutes of cooking time at 180°C.
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Grilled monkfish tail with lime and saffron rice

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