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20 min
  • 1 kgmonkfish
  • 6 sprigsthyme
  • 8 gcoriander
  • 5 gbrown sugar
  • 1 tspwasabi paste (or mustard)
  • 1 pinchsalt and pepper

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meat and vegetable mincer
mug 0.4 l
Chop the thyme leaves, coriander seeds, pepper, salt and sugar, using the bamix® with the meat mincer. Rub the monkfish with the dry marinade, cover it and marinate for at least 30 minutes at room temperature.
Barbecue the marinated monkfish on the barbecue at about 160–180 degrees in indirect heat for about 15 minutes with the lid closed. Turn it several times. Finally, let it rest for 5 minutes without the lid.

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