Monkfish is great because it's a thick, meaty fish that can take on wonderful bold flavours. This gorgeous little marinade is a take on one that I picked up for another chef. I love the different flavours that come through and the colour is beautiful too.
Carom has a very distinct flavour which is similar to that of thyme, but it's much stronger. One thing to remember when using carom is that it can totally over-power the flavour of your dish so don't be heavy-handed with it. The mustard and honey are key in this as I think it's really important to get a little sweetness through the marinade. I love to cook this on the barbeque too to add some earthy, smokey tones - it's just a delight!