Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spiced monkfish. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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. Cut the fish into scallop-sized chunks.
Spiced monkfish is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Spiced monkfish is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spiced monkfish:
- Prepare 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Prepare 1 tsp Korean chili powder
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Get 1 tsp paprika
- Make ready 1/2 tsp fine salt
- Get 1 shallot, finely diced
- Prepare 2 tbsp. butter
- Prepare 1 pinch saffron
- Prepare about 50ml veg stock made with a stock cube or fresh
- Make ready 2 tbsp. crème fraiche
- Get 1 little chopped parsley
Serve the monkfish with citrus vinaigrette. Whilst salmon, cod and seabass are go-to fishes for many people, I do like to try and use a good variety of fish in my cooking and choosing fish from British shores, whenever I can. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil.
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.
Dust the monkfish fillets in the remaining spice mixture. The sweet, meaty lightness of monkfish goes particularly well with pork, benefiting from the meat's natural saltiness. Chris Horridge uses Parma ham to wrap the monkfish in his wonderful Sous vide fish recipe, while Marcus Wareing uses a spiced chorizo crust in his Monkfish with beans recipe. Try Gino's delicious monkfish dish - it will leave your mouth tingling! Catch up with Let's Do Lunch on ITV Player.
So that’s going to wrap this up with this special food spiced monkfish recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
