Monkfish in a Red Pepper Paste, Fresh Tomatoes & Sriracha Sauce

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.

Ingredients

• 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)

Method