Grilled Monkfish Tacos with Chipotle Slaw will be your new favorite fish tacos.
Monkfish is definitely an odd looking fish that appears out of the sphere of usual fish cooking skills, but it’s not. It couldn’t be easier to grill. If you find some, get it because “poor man’s lobster” is super meaty and perfect for fish tacos paired with a crunchy slaw. Even better, monkfish reheats well in the microwave for making another round the with any leftovers. And chilled monkfish makes a dynamite mock lobster salad stuffed into a soft white hot dog bun.
Forget that usual drippy white bland mass of cabbage piled with little care on many restaurant fish tacos because this slaw is a gorgeous blend of eye-popping purple and bright green. The colorfulness makes a huge impact on a monotone plate of fish and steamed corn tortillas. It’s also our go-to slaw for any kind of fried fish tacos. Don’t stop there, you’ll be spooning it on all kinds of Tex-Mex meats like pulled pork and chopped brisket.
We also admit to being chipotle peppered out by mass food marketing and too familiar ho-hum fast-casual restaurant menus. We threw some in the slaw recipe anyway and are delighted with the results. You can’t beat the deep smoky flavor of a chipotle to complement grilled fish. Remember, when making the slaw feel free to tinker with the creamy and acidic elements for a balance that suits you. Add more mayo for creaminess, more lemon or lime for tartness.
Grilling monkfish couldn’t be simpler. The big meaty pieces can handle some heat. We usually rub them with a little olive oil, salt and pepper, and throw them on a medium hot grill. If your pieces are extra large and uneven in thickness, simply cut them into pieces of uniform thickness for more even cooking. They’re done when the interior looks just opaque. Don’t be afraid to do the knife test and peer inside. Here’s a link to more instruction on grilling monkfish and a fantastic oven recipe.
- 6 cups finely shredded red cabbage
- 1/4 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 1 or 2 fresh jalapenos, chopped (use as much or as little as you like)
- About 1/3 cup mayonnaise
- About 1/3 cup fresh lemon or lime juice
- 2 chipotle peppers in adobo sauce, minced
- Salt, to taste
Combine the cabbage, onion, cilantro, and jalapeno in a large mixing bowl.
In a separate small bowl, blend the mayonnaise, lime juice, and chipotle peppers.
Combine the dressing with the cabbage mixture. Season with salt, to taste.
The important thing is to make the dressing as you like it. Add more mayo for creaminess, lemon or lime juice for tartness. If it seems a little flat, it's probably the salt. Add a little more.