Help with herbs for fish please

Nature Boy

Howdy.
Just purchased some gorgeous monkfish that I am gonna grill up tonight. I have an idea of using a mustard/soy/lime juice/honey/sesame or peanut oil mixture to create sort of a marinade paste. I am coming up short on ideas for an herb or seasoning to use with this paste/marinade. Maybe ginger? Rosemary? Or what?[p]Was hopin' I might get some ideas from yall...Gonna make the paste and rub it on at about 5:30 est. Preeciate any ideas.[p]Also gonna grill some small zuchini halfs, and was thinking of using the same paste...or a slightly modified version.[p]Thanks!!
NB

Gretl

Nature Boy,[p]Lucky you! I haven't seen monkfish in our local fish market for quite some time. I'm eager to try it, too.[p]Here's a search for Monkfish result on FoodTV.com:[p]http://www.foodtv.com/recipes/re-r1/1,1730,,00.html[p]There's a recipe for grilled monkfish with red pepper/basil sauce that looks very good. I didn't explore others, but you might want to take a peek. Also Gourmet.com has a few Monkfish recipes. I've never prepared it, but I have had it before and love the flavor and texture. Let us know what you come up with; I'm sure it'll be great.[p]Cheers,
Gretl

BBQfan1

Nature Boy, I've always heard monkfish referred to as being 'lobsteresque'. With this in mind, I imagine tarragon would be an herb that would match up pretty good. Marinade sounds great.

Nature Boy

BBQfan1,
Thanks. It is quite like lobster in texture...called "poor man's lobster"....but at 10 bucks a pound, we eat it once a month or so. A super ugly fish, and probably cheaper in certain parts of the country.[p] Tarragon sounds like a good one, and I bet it goes well with the marinade (I am going to use that green peppercorn mustard I picked up with you and Earl in Toronto).[p]Preeeeeciate!
NB

Nature Boy

Hi Gretl, Fortunately we can always get monkfish here. Thanks a bunch for the link. Looks like basil or rosemary is pretty widly used in those recipes, as well as my books. BBQFan1 had a great suggestion for tarragon. I think I will give it a shot![p]You would love monkfish, and it takes well to many cooking methods. Thanks again.[p]Cheers!
NB

RhumAndJerk

Nature Boy,
Fresh Dill?
RhumAndJerk

RhumAndJerk

RhumAndJerk,
And Lemon Juice and Olive Oil.
RhumAndJerk

Spin

Nature Boy,[p]Our favorite with monkfish is this wine and herb marinade from "The Firehouse Grilling Cookbook" by Joeseph Bonanno Jr.[p]1/2 Cup dry white wine
1 tbs chopped fresh rosemary or 1.5 tsp dried
1 tbs chopped fresh oregano or 1.5 tsp dried
1 tbs chopped fresh thyme or 1.5 tsp dried
1 tsp fennel seeds (crushed)
Grated zest of 1 lemon
2 garlic cloves, crushed
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 Cup olive oil, preferably extra virgin[p]Mix all ingredients (except olive oil). Slowly add olive oil while wisking. Marinate for no longer than 30 minutes.[p]The fresh is worth the effort. If you use the dried herbs, marinate them in the wine for at least 15 minutes to help release their flavors.[p]Sorry if I'm too late.[p]Spin

Nature Boy

RhumAndJerk,
Thanks! Dill probably would have gone well with the base I am using, as well as the lemon juice/olive oil you mention. I ended up with the tarragon, since I rarely use it. Will let you know how it turns out.The thick marinade sure smelled good![p]Cheers
NB

Nature Boy

Spin,
Wow. Sounds great. In fact it sounds so good I might have to go get some more monkfish!
Thanks
NB

Unknown

Thanks yall for the suggestions. Ended up going with the tarragon which was good with the mustard/soy/lime/sesame oil/honey paste. Still want to try the dill or rosemary with it. One thing I found was that the monkfish takes a bit longer to cook than other white fishes. Great dinner, and the zuchini was also tasty.[p]Also, the Lord Chesterfield Ale (made in Pennsylvania and recommended by Gretl) is awesome with fish....and after dinner as well![p]Cheers
NB