Monk fish is frequently described as being similar to lobster, or shrimp. In some ways it is, it is one of the sweetest fish out there. That said, it is a different beast/fish altogether. While having a sweet flavor it is more complex than many of the seafoods it is frequently compared to.
Fish should be brined just as pork or poultry should be brined. The difference for fish is that it is much easier to over-brine it. While you can leave chicken or pork to brine overnight, don't let fish brine for more than 20 minutes. 5-10 minutes is best for thin fillets.
In this case. go with 10-15 minutes with a 5% brine. Throw in some aromatics (onion, fennel, and garlic) to add aroma. Add brown sugar as well to help create carmelization on the outside.
Whenever possible I like to add fat to fish when I grill it. In this case, it means wrapping it in cured pork. Coppa is my first choice for wrapping fish (or anything really), but prosciutto or other cured porks works great too. Top with chopped parsley, chives, and garlic scapes (or whatever of those you have on hand).
Grill set up:
Cut the monk fish into approximately 2-3" chunks, basically to match the size of the cured pork you are going to use. Brine for 15 minutes, pat dry, season with the mild pepper, and wrap in the cured pork. Skewer the wrapped chunks and grill over high heat, turning frequently (every 20 seconds or so). Move to the indirect grilling section and cook for another 10 minutes.
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Some great #monkfish from @wabashseafoodcompany wrapped in speck and topper with garlic/chili sauce and parsley. Did sides of crispy saffron rice and fennel/tomato/pepper salad #livefirecook #livefirecooking #livefire #firecooking #homecooked #cooking #bbq #foodstagram #foodie #grilling #grilled #cookedbyme #grill #goodeats #foodphotos #foodpics #cookingoutside #outdoorcooking #chicago #webergrill #seafood