Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spiced monkfish. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
Spiced monkfish is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Spiced monkfish is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spiced monkfish:
- Make ready 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Make ready 1 tsp Korean chili powder
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Make ready 1 tsp paprika
- Get 1/2 tsp fine salt
- Make ready 1 shallot, finely diced
- Get 2 tbsp. butter
- Make ready 1 pinch saffron
- Prepare about 50ml veg stock made with a stock cube or fresh
- Take 2 tbsp. crème fraiche
- Prepare 1 little chopped parsley
Serve the monkfish with citrus vinaigrette. Monkfish is a firm and meaty fish and a great favourite of mine because it can hold an abundance of spice and pairs well with stronger flavours, sauces and marinades. I have created this simple recipe using the gorgeous fillets from the Fishmongers Choice range and made a hearty, warming and comforting stew perfect for this time of year. If you can't find monkfish, you can substitute snapper, sea bass, halibut, cod, mahi-mahi, or sea scallops.
Steps to make Spiced monkfish:
- Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with rock salt, chill for at least half an hour then rinse off the salt and pat dry.
- Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
- Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces
- Add splash alcohol - gin/white wine
- Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.
I have created this simple recipe using the gorgeous fillets from the Fishmongers Choice range and made a hearty, warming and comforting stew perfect for this time of year. If you can't find monkfish, you can substitute snapper, sea bass, halibut, cod, mahi-mahi, or sea scallops. Monkfish has been called "the poor man's lobster". It is a tender white fish that tastes a bit like lobster. Only the tail of the monkfish is actually edible but it's delicious.
So that is going to wrap this up with this special food spiced monkfish recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
