Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spiced monkfish. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Spiced monkfish is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Spiced monkfish is something that I’ve loved my whole life.
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. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
To get started with this particular recipe, we have to first prepare a few components. You can cook spiced monkfish using 11 ingredients and 5 steps. Here is how you cook that.
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)
- Take 1 tsp Korean chili powder
- Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Prepare 1 tsp paprika
- Make ready 1/2 tsp fine salt
- Get 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Get 1 pinch saffron
- Get about 50ml veg stock made with a stock cube or fresh
- Make ready 2 tbsp. crème fraiche
- Prepare 1 little chopped parsley
Sprinkle over the cashews and curry leaves. 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. Try Gino's delicious monkfish dish - it will leave your mouth tingling! Catch up with Let's Do Lunch on ITV Player.
Instructions 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.
Remove them from the pan and baste in the warm butter and a squeeze of lemon juice. Dust the monkfish fillets in the remaining spice mixture. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil. Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice.
So that is going to wrap it up with this exceptional food spiced monkfish recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
