GRILLED MONK FISH marinated in Chef Volli´s BBQ sauce on top of fresh tomato, arugula and couscous salad with chunky cucumber and “Skyr” raita.


(Serves 4)


4 steaks of monk fish each approx. 6.5 (oz) / 185 (g)

Marinade the monk fish steaks in the BBQ sauce for 10 min up to an hour. Grill the steaks on a medium hot grill, allowing 10 minutes per inch of thickness or until the meet is firm. Turn once halfway through cooking time. Baste frequently during cooking and once after taking the monk fish of the grill.



  • 2 cucumbers, peeled and diced
  • 1 tsp kosher salt
  • 2 cups Icelandic Skyr or (plain whole milk yogurt)
  • 1 tbs freshly squeezed lemon juice
  • 2 tsp finely chopped garlic
  • 2 tsp cumin seeds


To 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 salad.

  • 1 cup couscous
  • 1¼ cups water
  • 1 tsp balsamic vinegar
  • ½ tsp of salt
  • ½ tsp fresh ground white pepper.
  • 1 tbs olive oil
  • 1 cup diced tomatoes
  • 1 cup arugula


Bring 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 BARBEQUE SAUCE (makes about 1½ cups)

  • 1 tbs dried oregano
  • 1 tbs paprika
  • 2 cloves, garlic, chopped fine
  • 1 tsp fresh chili pepper, chopped fine
  • 4 whole fresh cloves
  • 1 whole black peppercorn
  • 2 tbs whole mustard seeds
  • 2 star anis
  • 1 tsp all spice
  • 1 tsp coriander
  • 1 tbs fresh ginger, copped
  • 1 tsp cayenne pepper
  • 1 small bay leaf


Put the above dry ingredients in a hop pot and stir well for one minute to bring out the flavor of all the spices.

  • ¾ cup ketchup
  • 2 tbs Worcestershire sauce
  • ½ cup water
  • 6 tbs red wine vinegar
  • 3 tbs Soy sauce
  • 1 tbs brown sugar


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.