Seafood is the way to go for any and all tacos if you ask me. BBQ Prawns, Baja-style Cod, Roasted Sea Bream, Halibut ceviche, Tempura Blowfish, it’s all good. So that’s what I’ve been doing, testing the waters. The marinade I use goes well with any of the above, but especially Monkfish.
Monkfish is the New Lobster

Or actually, it has been for a while, but you didn’t know about it. Why? Because it’s ugly as sin! Look at that beast!
Monkfish was once considered overfished. Thanks to improved management, stocks have increased recently to a more sustainable level. Monkfish is caught with bottom trawls or bottom gill nets. Because both methods create bycatch, monkfish is a “Good Alternative” rather than a “Best Choice.” Monkfish is found from the Canadian Maritimes to Cape Hatteras, but this recommendation is for the U.S. fishery only.
Monkfish was once considered overfished. Thanks to improved management, stocks have increased recently to a more sustainable level. Monkfish is caught with bottom trawls or bottom gill nets. Because both methods create bycatch, monkfish is a “Good Alternative” rather than a “Best Choice.” Monkfish is found from the Canadian Maritimes to Cape Hatteras, but this recommendation is for the U.S. fishery only.
- Juice of 5-10 Limes
- Garlic Bulb
- Jalapeños/Serranos/Habaneros/Pasillas
- Seasalt
After roasting garlic (allow to cool and squeeze out into a paste) and jalapeños (remove skin, seeds and stem and dice) combine the above ingredients and blend until smooth. Marinade chunked monkfish for 10-20 minutes (more than this and you might as well eat it as ceviche), throw on a hot griddle and grill for 2-3 minutes. Remove from heat and serve immediately on warmed corn tortillas with fresh made salsa picada and cilantro. Add guacamole. Beer. Mix in stomach. Repeat.
Leave a Reply