Coda di Rospo

Coda di Rospo, or Monkfish Tail, is a tender and flavorful keto BBQ dish that showcases the fish's meaty texture complemented by a smoky marinade. This dish is perfect for a summer grill evening, bringing authentic Italian flavors to your table.

Ingredients

• Monkfish tail - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon zest - 1 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cherry tomatoes - 100 grams, halved

Steps

1. In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, dried oregano, salt, and black pepper to create a marinade.
2. Add the monkfish tail to the marinade, ensuring it is well coated. Let it marinate for at least 15 minutes.
3. Preheat the BBQ grill to medium-high heat.
4. Place the marinated monkfish tail on the grill and cook for 6-8 minutes on each side, or until it is cooked through and has nice grill marks.
5. In the last few minutes of grilling, toss the halved cherry tomatoes on the grill until they are slightly charred, about 2-3 minutes.
6. Remove the monkfish and tomatoes from the grill. Let the fish rest for a few minutes before slicing.
7. Serve the grilled monkfish tail with the charred cherry tomatoes and additional chopped parsley for garnish.

Nutrition

• Calories: 350
• Protein: 45 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 90 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids, which are beneficial for heart health.
• High in protein, aiding in muscle repair and growth.

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