Marinaded monkfish and talapia fillets for 20 minutes, in garlic, olive oil, lemon juice, white wine, chili flakes and salt and pepper. Meanwhile made celeriac slaw ( celeriac, carrot, apple - through mandolin (managed not to damage fingers this time), light mayonnaise, lemon juice, natural yogurt) ... and greek(ish) salad - little gem lettuce, rocket, red onion, tomator, cucumber, red pepper, basil, black olives, feta - dressed with olive oil and lemon juice). Griddled courgette - marinade in olive oil, salt and herbs. Grill monkfish for about 8 minutes, courgette about 6 minutes and talapia for about 6 minutes - on hot barbeque. Served, today, with rice. Primary victim had burgers, but the rest of us enjoyed the fish. I prefered the talapia to the monkfish - but I'd do them both again.