Mix all the ingredients for the marinade in a non-metallic bowl. Add the monkfish and coat well. Cover and marinate overnight or for a minimum of 4 hours.
Preheat the oven to 180°C/fan 160°C/gas mark 4 just before you make the dipping sauce.
For the dipping sauce, heat the peanut oil in a frying pan, and cook the shallot, chilli and garlic until softened. Add the coconut milk and bring to a simmer.
Place the peanuts in the preheated oven for 5-8 minutes or until golden, then keep warm.
Add the remaining dipping sauce ingredients to the coconut milk mixture and transfer to a food processor, together with the warmed peanuts. Blitz until smooth and season to taste with salt.
6. When you’re ready to cook, heat your BBQ or grill.
Thread the monkfish tail chunks onto metal or soaked wooden skewers and cook over the BBQ or under the grill for 4–6 minutes or until cooked through.
Serve the monkfish skewers with the satay dipping sauce.