Grilled Monkfish, Sobrasada Buttered Tomatoes And Grilled Corn

Recipe

Sobrasada buttered tomatoes

75g sobrassada

25g butter

1 red onion finely chopped

200g halved cherry tomatoes

Handful parsley chopped

2 tablespoons sherry vinegar

Salt and pepper to taste

Heat the sobrasada in a pan until it melts and add the butter and onions. Cook until the onions are soft and add the tomatoes. Cook for a minute then add the parsley and vinegar. Check seasoning.

Grilled corn

2 ears corn

Oil for brushing

Boil the corn in salted water for 2 minutes then drain and pat dry. Brush with oil and cook on the grill to scorch all over. Remove the niblets and season with salt.

Grilled monkfish

500g monkfish tail

1 tablespoon oil

Seasalt

Trim any skin from the monkfish.

Rub the oil over the monkfish and season with salt. Place on grill and cook for a couple of minutes each side – depending on thickness. Monkfish should feel firm but with a little give. Allow to rest and slice

Serve on the tomatoes with the corn mixed in.