Grilled monk fish with allioli dressing

I love Spain...places, tastes and the smell of Spanish cooking...it's something without parallel , I think.
So as I can i come back in those places so beloved. One of them is Barcelona...it offers me always a unique and moving experience.
Last summer I went to a restaurant close to Sagrada Familia where you can buy directly fresh "pescado "(fish) and they cook it there, grilled or fried.
I knew it already but I never was there . Anyway, it was easy to find it.
It was our first night in Barcelona and we ate a so fresh, good grilled "asado" fish.
Especially monk fish that Spanish people call "rape".
They serve it in slices with a dressing named "allioli" with garlic that they are used to have it with everything, such as fish, meat, vegetables.
Garlic taste, I can assure you, isn't strong.
I tried to  create again that mood.
There weren't people chatting aloud around us, in so many languages and there wasn't the high spirit to be in one of the most beautiful places in the world, but what a wonderful daydreaming!

Ingredients:

4 quite thick monk fish slices 

salt

Allioli dressing:

50 ml soy milk

100 ml oil ( sunflower oil and extra virgin olive oil mixed together)

salt

lemon juice

clove of garlic without core

Preparation:

Let me start off by saying that traditional recipe envisages 2 eggs, 300 g extra virgin olive oil, 

salt, vinegar or lemon juice and garlic...purists use oil and garlic only, 

For this allioli dressing I want to try Mario Bianchi's egg-free mayonnaise.

I pour all ingredients into the hand blender beaker (it must be long and narrow) and I blend a lot. For 15 minutes no stop.

It isn't very firm (if you want to have it more, put less oil or add chopped garlic only after the dressing is whipped).

I pour on the salted only monk fish slices after 15 minutes of mid-cooking in the oven at strong temperature, some tablespoons of it.

I let it cook it with this dressing on , so to become the fish tastier for other 5 minutes.

I serve it with some catalogna chicory, first stewed and second pan-fried with garlic and  tomato paste.

But also with my baked sweet potatoes .

Choose your favourite matching , the dish will be amazing for sure!