n all sides of the monkfish.
In a large stock
To make the salsa, combine cucumbers, sliced fennel bulb, shallot, lemon juice and oil in a bowl. Season. Let stand for 15 mins.
For the monkfish, heat a grill pan over medium-high heat. Combine oil and garlic and brush over fish. Cook for 3-4 mins per side, or until browned and cooked to your liking.
Stir mint and fennel fronds through cucumber salsa. Sprinkle fish with extra mint and serve with salsa, bread and lemon wedges.
ark red portions from the monkfish fillets. On a slight angle
he central bone of the Monkfish to leave 2 fillets. Wash
otatoes in boiling, salted water for about 20 mins. Meanwhile, in
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
Stil in the tomatoes and stock and simmer for 10 minutes.
Stir in the butter and basil and add the monkfish and the prawns to the mixture.
season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.
Season the monkfish medallions with 1/2 teaspoon
br>Remove fine skin from monkfish, then spread on the spice
t skin-side up. Roast for 40 mins. Remove from the
Heat oven 400.
Drain tomatoes, reserving oil.
Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
Season.
Lay 2 slices of prosciutto on a counter, overlapping slightly.
Top at one end with a monkfish strip.
Top monkfish with 1/4 of the tomato mix.
Roll up, tucking in prosciutto.
Repeat with the remaining ingredients.
Place on a sprayed rack over a baking sheet.
Bake 20-25 minutes.
WOW!
hermoula for cooking and rub the rest of it over the monkfish
For the salsa, combine the strawberries, mint, chili pepper, vinegar and sugar in a medium bowl. Season with pepper. Refrigerate for about 1 hour.
Heat a large skillet on medium heat. Brush the fish with oil and cook for 4-5 mins each side until golden and cooked through.
Serve the fish fillets with arugula leaves and strawberry salsa.
Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
Peel the 3 half pepper and cut in large julienne.
Cook in boiling salted water; refresh in ice water and drain.
Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.
Season the monkfish filets with salt and pepper.
In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.
Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.
Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.
then put one of the monkfish fillets across, cut side up
Lightly dust monkfish with pan-searing flour.
For barley risotto, heat 1 tbsp
Heat oil in a large frying pan over medium heat. Cook parsley, oregano and garlic for 2 mins, until fragrant, stirring frequently. Add peas and 1/4 cup water. Season. Bring to a simmer, cover and cook for 5 mins, until peas are tender. Add tomato puree.
Season fish and arrange over peas. Cover and cook for 6-8 mins, until fish is opaque and flakes when tested with a fork. Transfer to a warm serving platter. Serve.
edium heat. Cook the fish for 3-4 mins each side