MONKFISH WITH PEPPERED CITRUS MARINADE Monkfish is a firm, meaty fish that keeps its shape well when cooked on the grill. Serve with a green salad. 2 monkfish tails, about 12 ounces each 1 lime 1 lemon 2 oranges Handful of fresh thyme sprigs 2 tablespoons olive oil 1 tablespoon mixed peppercorns, roughly crushed Salt and freshly ground black pepper

Using a sharp kitchen knife, remove any skin from the monkfish tails. Cut carefully down one side of the backbone, sliding the knife between the bone and the flesh, to remove the fillet on one side.

Turn the fish and repeat on the other side, to remove the second fillet. Repeat on the second tail. (If you prefer, you can ask your fishmonger to do this for you.) Lay the 4 fillets out flat on a chopping board.

Cut two slices from each of the citrus fruits and arrange them over 2 of the fillets. Add a few sprigs of fresh thyme and sprinkle with plenty of salt and freshly ground black pepper. Finely grate the rind from the remaining fruit and sprinkle it over the fish.

Lay the other 2 fillets on top and tie them firmly at intervals.

Squeeze the juice from the citrus fruits and mix it with the olive oil and more salt and pepper. Spoon over the fish. Cover with plastic wrap and marinate in the refrigerator for about 1 hour, turning occasionally and spooning the marinade over the fish.

Drain the monkfish, reserving the marinade, and sprinkle with the crushed peppercorns. Cook on a medium-hot grill for 15-20 minutes, basting with the marinade and turning occasionally, until the fish is evenly cooked. Serve immediately.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]