Chilli & Lime Monkfish

You might think eating in McGregor to be a somewhat parochial affair. Far from it. Here, just behind the dusty main street of this Klein Karoo town, is a tiny gem of a restaurant where you can sup on salmon flown in fresh from Norway, succulent bush-fed lamb from Victoria West and the latest ocean catches hauled out of Gordon’s Bay.

Chefs Kurt and André Middleton-Le Roux of Karoux, share their Chilli & Lime Monkfish recipe with us…

_1060393prServes 2

  • 30g cornflour
  • ½tsp salt
  • ¼tsp white pepper
  • 2 monkfish fillets (about 150g each)
  • 5tsp vegetable or peanut oil
  • ¼ cup lemon or lime juice
  • ¼ cup sweet chilli sauce
  • rind of one lemon


  1. Sift cornflour, salt and pepper onto a plate. Toss monkfish in cornflour mix. Heat oil in a pan and
    cook monkfish on all sides until cooked through and evenly browned – about three minutes on each side. Put monkfish in serving dish and place in warm oven.
  2. Add the lemon or lime juice to the hot pan, then add chilli sauce and half the lemon rind. Simmer for 2 – 3 minutes and remove from heat.
  3. Remove monkfish from oven and spoon sauce over the fish.
  4. Serve with coriander rice or Asian baby leaf salad.


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