Serves 4

Monkfish is one of those chunky fish that barbecues nicely without all the flesh falling through the bars and into the coals. It marinates well and I've discovered that if you're off your meat you can make it into rather a good sarnie too.

  • 2 monkfish tails weighing about 300-350g each, skinned and removed from the bone, leaving you with 4 pieces
  • 4 flatbreads
  • 4 leaves of iceberg or cos lettuce

For the marinade

  • 2tsp ground cumin
  • 2 cloves of garlic, peeled and crushed
  • 1 small red chilli, de-seeded and finely chopped
  • Salt and freshly ground black pepper
  • 1tbsp olive oil
  • Grated zest of half a lemon (reserve the juice for the relish)
  • For the relish
  • 3 tomatoes, roughly chopped
  • 2 spring onions, finely chopped
  • 2tbsp chopped coriander
  • 1tbsp olive oil
  • Juice of half a lemon

A few hours before cooking, score each fillet of monkfish several times, then put them into a container with the marinade. To make the relish, mix all of the ingredients together and season. To serve, cook the monkfish on the barbecue for 3-4 minutes on each side until just cooked. Meanwhile, heat the flatbreads on the barbecue for about 10 seconds on each side, then lay a leaf of lettuce on each, followed by the monkfish, and spoon on the relish; roll up the flatbreads.