MonkfishMarinate the monkfish steaks in the BBQ sauce for 10 minutes up to an hour.
Grill the steaks on a medium-hot grill, allowing 10 minutes per inch of thickness or until the meat is firm.
Turn once halfway through cooking time.
Baste frequently during cooking and once after taking the monkfish off the grill.
"Skyr" raitaTo make the raita: Place the cumin seeds in a large dry skillet over medium heat.
Stir for 2 minutes until fragrant.
Remove to a plate and cool.
Place in a spice grinder (or clean coffee grinder) and grind well.
In a medium bowl, combine the cucumbers and the salt.
Mix well and let sit for 15 to 30 minutes, then drain.
Add the ground cumin seeds, yogurt, lemon juice and garlic and mix to combine.
Let sit for 10 minutes.
Chill until ready to serve.
Couscous with fresh tomatoes and arugula saladBring the liquid to boil with salt, pepper, balsamic vinegar and the olive oil.
Then add in the couscous.
When the mixture is boiling, take it off the heat immediately.
Cover and let sit for about 5 minutes, then mix in the diced tomatoes and arugula.
Chef Volli’s barbecue saucePut the above dry ingredients in a hot pot and stir well for one minute to bring out the flavor of all the spices.
After having heated the dry ingredients above in the pot, add the vinegar and the soy sauce and bring to a boil.
Now, add the rest of the ingredients, cover the pot and simmer its contents for one hour.
Then strain the mixture and thin out with water if needed