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Rick Stein's charcoal-grilled fish with a Basque vinaigrette

by Sarah Alcock

Serves: 2

Doesn't every fish lover dream of being cooked lunch by Rick Stein? This recipe was one of our favourites when we met up with him at his restaurant at Bannisters hotel, a few hours south of Sydney, Australia, last summer. If you fancy meeting the man himself don't forget we're doing an exclusive reader event with him on 17th September – click here for more details


  • 2 x 300g John Dory or Seabream, gutted and slashed twice (or use 400g skinned monkfish)
  • 2 tbsp olive oil
  • 1 large garlic clove, thinly sliced
  • a pinch of crushed chillies
  • 1 tsp white wine vinegar
  • 1 tsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar


  1. Light the barbecue to high. For the barbecuing marinade, mix the olive oil, lemon juice and vinegar together in a small bowl with _ teaspoon salt.
  2. Brush the fish lightly with the marinade and barbecue for about 5-7 minutes on each side, brushing with more of the marinade every now and then, until just cooked through.
  3. (If using monkfish, lift the fish on to a board and separate the 2 fillets from each side of the bone.) Transfer to a warmed serving platter, cover and keep warm.
  4. Put the olive oil, garlic and crushed chillies into a small pan and heat over a medium heat until the garlic begins to turn golden. Remove from the heat and stir in the vinegar, parsley and a pinch of salt. Drizzle this mixture over the fish and serve.

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