All Fired Up S2BBQ & Grill

Grilled Monkfish Burger with Dill & Caper Sourcream

Name: Grilled Monkfish Burger with Dill & Caper Sourcream
Total time: 30 min
Yield: 4 servings
Ingredients: 4 thick slices of monkfish tail.; 1 lemon; Sea salt; Freshly ground black pepper; For the dill and caper sour cream; 1 tbsp capers; 1-2 tbsp juice from the jar of capers; 200g sour cream; 2 tbsp dill, chopped; 2 tbsp chives, chopped; Juice of ½ a lemon; 1 tbsp of olive oil; Sweet potato bites:; 2 Sweet potatoes; Sea salt; Pepper; Pico de Gallo (Salsa); Juice of 1 Lime; 1 finely diced red onion; 1 finely diced green pepper; Sea Salt and freshly ground black pepper; A handful of fresh coriander; To serve; 4 brioche buns; Handful of rocket leaves

Nico ReynoldsFrom the series · All Fired Up S2

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowAll Fired Up

Method

Season the monkfish with sea salt, black pepper and lemon zest.

Slice up sweet potatoes into thick discs, discard the ends. Season with salt and pepper drizzle with of olive oil.

Light the charcoal in the BBQ and when it’s at the right temperature - we’re aiming for a medium heat here, add the sweet potato bites to the middle of the grill.

Halve the lemon and use one half to clean the direct side of your grill, where the monkfish will go, while also creating a non-stick surface. Place the lemon half on the indirect side of your grill.

For the dill and sour cream, roughly chop the capers and place into a medium bowl with the caper juice, sour cream, dill and chives. Season with sea salt, black pepper and lemon juice and set aside.

For the salsa, add some lime juice into a bowl, finely dice up a green pepper and red onion. Add the ingredients into a bowl and mix with salt and pepper, leave to one aside.

Turn the sweet potatoes to grill on the other side then begin to cook the monkfish over direct heat for 10 minutes, turning occasionally, until cooked through. After the first turn, season again with salt & pepper and a squeeze of your charred lemon.

To assemble the burgers, toast the buns over the direct heat and slather with the dill and caper sauce. Top with a handful of rocket, salsa and the BBQ monkfish.

Cook's notes

Here's a top tip for healthy grilling: rub a halved lemon (an onion works too) over the hot bars — it stops the fish sticking without adding any extra fat, and cleans the grill while it's at it.
You're after a medium heat. On gas, just set it to medium; on charcoal, hold your hand over the grill — if you can keep it there for 4-5 seconds that's medium, but if you're pulling away after 2-3 seconds it's too hot, so let the coals die down a little (or stoke them if you need more heat).
Give the monkfish 10 minutes over direct heat, turning occasionally — it's sturdy enough to handle the grill, so don't fuss over it. After the first turn, season again and add a squeeze of the charred lemon.
Make the dill and caper sour cream and the pico de gallo before the fish goes on — it's essentially a lighter tartar sauce, and everything should be ready to assemble the moment the monkfish comes off.
Toast the brioche buns cut-side down over the direct heat just until golden — they burn quickly, so keep an eye on them.

Serve with The grilled sweet potato bites are the natural partner, and a handful of rocket in the bun keeps it fresh. When it's high noon on a hot summer's day you don't always want a heavy meal — this with a cold crisp white or a beer is just the trick.

Make ahead & storage Best assembled and eaten straight away while the fish is hot and the bun is crisp. The sour cream sauce and pico de gallo can be made a few hours ahead and kept chilled; don't dress the assembled burger until you're ready to eat.

BBQ & Grill30 Minutes

Recipe by Nico Reynolds · From the series All Fired Up S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 14 July 2026

Nutrition

Per serving · estimated

434kcal

13gprotein

63gcarbs

16gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.