Monkfish in a Red Pepper Paste, Fresh Tomatoes & Sriracha Sauce2021-03-24
- Servings: 2
Monkfish is not a pretty fish to look at but cleaned and cooked it becomes quite tasty! It has a sweet taste and a dense texture. It has been nicknamed « poor man’s lobster ».
The only part that is used is the tail; therefore you will seldom see it whole at the fishmonger.
It is a sustainable fish and is known to be very lean. Plus it’s mercury levels are safer than fish like Tuna or Marlin. It is safe when eaten in moderation such as once a week.
In this recipe I use a red pepper paste (available from Middle Eastern groceries). It gives a real nice taste to this dish. If not available, use instead paprika.
- Two monkfish pieces of 250g each, (cleaned & readied by the fishmonger, cut into pieces to your liking
- 1 banana shallot or white onion, chopped
- 1 stick of celery, chopped
- 1 green pepper, diced
- 5 garlic cloves, minced
- 3 or 4 fresh tomatoes, chopped
- 1 tbsp of sriracha sauce (or chili powder, to taste)
- 2 tbsp of red pepper paste or 1 tbsp of sweet paprika
- A splash of white wine or a squeeze of lemon
- 3 or more tbsp of olive oil
- Salt & black pepper, to taste
- 1/2 tsp of turmeric (healthy supplement)
Sauté the fish in the olive oil over a medium high heat until slighly coloured and cooked (don’t overcook) then remove and put aside.
In the same pan, sauté the garlic then the onions. When slightly coloured add all the other vegetables, the white wine (if using) or the squeeze of lemon, the sriracha or Chili, the red pepper paste or paprika and finally the salt & pepper. Cover and simmer for about 10 minutes then add the monkfish and mix to combine. Keep for 2 more minutes then remove from the heat.
Serve it with a side dish of rice, quinoa or mashed potatoes. And a nice green salad! Bon appétit!