grill courgette slices.
grill quartered fennel bulbs brushed with the dressing or olive oil
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 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 four fillets out flat on a chopping board.
Cut two slices from each of the citrus fruits and arrange them over two of the fillets.
Add a few sprigs of fresh thyme and sprinkle with plenty of salt anf freshly gound black pepper.
Finely grate the rind from the remaining fruit and sprinkle it over the fish.
Lay the other two 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 clear film and leave to marinate in the fridge 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 barbecue for 15-20 minutes, basting with the marinade and turning occasionally,
until the fish is evenly cooked.
Meanwhile, thickly slice the courgettes diagonally and quarter the fennel bulbs.
Grill these with the fish, basting also with the marinade or with olive oil.
Serve with a blue cheese salad