BBQ Monkfish with Saffron & Roasted Red Pepper Dressing

2 tablespoons olive oil
1 tablespoon chopped thyme
½ teaspoon salt
Freshly ground black pepper
4 x 200g (7 oz) fillets of monkfish to garnish

For the roasted red pepper dressing:

600ml (1 pint) Fish stock
85ml (3 fl oz) white wine (optional)
A large pinch of saffron strands
2 roasted red peppers
85ml (3 fl oz) extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon unsalted butter

For the salad:

50g (2 oz) bag mixed salad leaves
1 tablespoon Lemon Olive Oil
A good pinch of salt
Salt and freshly ground black pepper

For the roasted red pepper dressing, put the fish stock, white wine and saffron into a small pan
and simmer until reduced to 175ml (6 fl oz). Meanwhile, break the roasted red peppers in half
and remove the stalks, seeds and skin. Finely chop the flesh. Mix together the extra virgin olive
oil, vinegar and some salt and pepper to taste.
Pre-heat the barbecue for 30-40minutes. Mix together the olive oil, thyme, salt and some black
pepper. Brush the fillets of monkfish with the mixture, place them on the barbecue and cook for
10minutes, turning every now and then.
While the monkfish fillets are cooking, return the pan of reduced fish stock to the heat and add
the red peppers and olive oil dressing. Bring to a brisk boil and check the seasoning. Whisk in the
butter and remove from the heat.