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.