Food At Faithlegg - BBQ Monkfish, Lime & Local Cider, Mango & Chili Salsa with Hasselback Potatoes

Food At Faithlegg - BBQ Monkfish, Lime & Local Cider, Mango & Chili Salsa with Hasselback Potatoes

Food At Faithlegg

One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg. This week Jenny is sharing a delicious BBQ Monkfish, Lime & Local Cider, Mango & Chili Salsa with Hasselback Potatoes recipe. Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, focusing on local suppliers. She will also give tips and tricks for entertaining at home.

BBQ Monkfish, Lime & Local Cider, Mango & Chili Salsa with Hasselback Potatoes

With the scorching weather we’ve been getting over the last couple of weeks, that smell in the air is most definitely BBQ season. I have a couple of nice recipes to give your BBQ a bit of a lift.

It is a wide misconception that fish is not great on a BBQ but this recipe for monkfish is a must-try!

Spicy Mango and Coriander Salsa

  • 1 ripe mango (peeled stoned and diced)
  • 1 med-sized chili halved deseeded and diced.1 lime zest and juice
  • Bunch coriander
  • Pinch of sumac
  • Salt and pepper
  • ½ of an avocado


This salsa is best done at the last minute to keep the mango and avocado at it best.

Dice the mango and chili together.

Juice and zest the lime.


Chop the coriander and add the sumac and seasoning.

Lastly, add the diced avocado.

Give a good mix and keep to the side.

Jenny’s Tip - This is also really good with pork burgers or turkey burgers.

Monkfish Tail

I love using monkfish on the BBQ it has a fleshy texture, that holds its shape and flavour.

You can do it au paupiette (cooked in parchment to seal in the juices) but we will do it in tinfoil over the BBQ.

Ask your fishmonger to remove the outer skin and membrane of the monkfish so you are left with a white fillet.

You will need:

  • 2 medium sized monkfish fillets
  • ½ head fennel
  • 1 Shallot
  • Rapeseed oil
  • 100ml dry Irish cider (Viking)
  • ½ a carrot
  • Dill
  • ½ lemon


Open out a piece of tinfoil and rub with lemon or lime.

Drizzle with olive oil or I use Irish rapeseed oil.

Seasoning And carrot fennel and a good splash of cider.

Face the fish down.

Wrap the fish and cook for approx. 20mins.

Be careful when you are opening the tinfoil because it will be hot and the steam will burn you!

Hasselback Potatoes, Garlic Butter Cayenne Pepper

  • Baby potatoes sliced not through
  • Butter
  • 2 cloves garlic
  • Squeeze of lemon
  • Good pinch of cayenne

Wrap the potatoes in tin foil with the butter and cook on the bbq also.

The smell of these will entice you to open the tin foil but try to leave as they will take longer to cook if you let the steam out!


Jenny Flynn, Executive Chef Faithlegg Hotel

About Faithlegg

Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18 – hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.

Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.

Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.

Follow Jenny Flynn on Twitter and check out Faithlegg on FacebookTwitter and Instagram or see faithlegg.com.

You can also check out other Food At Faithlegg recipes here.

Listen in to The Saturday Café with Maria McCann, Saturdays from 10am for more