Spiced monkfish
Spiced monkfish

Hi, I am Clara. Today, we’re going to make spiced monkfish recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Spiced monkfish Recipe

Spiced monkfish is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Spiced monkfish is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Spiced monkfish:

  1. Get 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
  2. Make ready 1 tsp Korean chili powder
  3. Take 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
  4. Make ready 1 tsp paprika
  5. Take 1/2 tsp fine salt
  6. Prepare 1 shallot, finely diced
  7. Make ready 2 tbsp. butter
  8. Make ready 1 pinch saffron
  9. Get about 50ml veg stock made with a stock cube or fresh
  10. Make ready 2 tbsp. crème fraiche
  11. Make ready 1 little chopped parsley

Steps to make Spiced monkfish:

  1. 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.
  2. Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
  3. 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
  4. Add splash alcohol - gin/white
  5. 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.

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