# Grilled Monkfish, Sobrasada Buttered Tomatoes And Grilled Corn

Page: https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/grilled-monkfish-sobrasada-buttered-tomatoes-and-grilled-corn
Text version: https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749/grilled-monkfish-sobrasada-buttered-tomatoes-and-grilled-corn.md
Podcast: [Cooking with Paula McIntyre](https://stenobird.com/podcast/cooking-with-paula-mcintyre-683749)
Published: 2026-05-30T11:22:00+00:00
Episode link: http://www.bbc.co.uk/programmes/p0nnzxyr
Audio file: http://open.live.bbc.co.uk/mediaselector/6/redir/version/2.0/mediaset/audio-nondrm-download-rss/proto/http/vpid/p0nnzx37.mp3
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Duration seconds: 493

## Resource

Recipe Sobrasada buttered tomatoes 75g sobrassada 25g butter 1 red onion finely chopped 200g halved cherry tomatoes Handful parsley chopped 2 tablespoons sherry vinegar Salt and pepper to taste Heat the sobrasada in a pan until it melts and add the butter and onions. Cook until the onions are soft and add the tomatoes. Cook for a minute then add the parsley and vinegar. Check seasoning. Grilled corn 2 ears corn Oil for brushing Boil the corn in salted water for 2 minutes then drain and pat dry. Brush with oil and cook on the grill to scorch all over. Remove the niblets and season with salt. Grilled monkfish 500g monkfish tail 1 tablespoon oil Seasalt Trim any skin from the monkfish. Rub the oil over the monkfish and season with salt. Place on grill and cook for a couple of minutes each side – depending on thickness. Monkfish should feel firm but with a little give. Allow to rest and slice Serve on the tomatoes with the corn mixed in.

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## Transcript

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