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Monkfish Recipe
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This is one ugly fish, I must say - you don't get to see the head very often thank goodness, just the tail - the meat of which is divine.
Before you cook monkfish, you must take all the skin/membrane off - if you don't it toughens as it cooks - you'll need a sharp knife to do this, just pull and peel until it's gone.
Also, for this monkfish recipe. it's important to fry off the monkfish quickly in oil - if you don't it will shred in the sauce and will be more reminiscent of white crab meat.
It will still taste very nice, but won't give you the satisfying meaty chunks.
Monkfish with tomatoes and olives
2 tbspns olive oil
2 cloves garlic, skinned and crushed
1 small onion, peeled and chopped
1lb (450g) ripe tomatoes - skinned and chopped
1 250 ml glass white wine
1 tbspn tomato puree
basil - 1 tspn dried, handful, fresh
1lb (450g) monkfish tail - cut into cubes
6 oz (150g) peeled and defrosted cooked prawns
12 black olives - pitted
Heat 1 tbspn oil in a pan and soften the garlic and onion. Add the tomatoes, tomato puree, wine and basil and simmer until thickened.
In another pan, heat 1 tbspn olive oil and quickly fry off the monkfish. The idea is to seal it, not cook it through.
Add the monkfish and oil to the tomato sauce and simmer gently for about 5 minutes - until the monkfish is cooked.
Add the prawns and olives and heat through.
Serve with boiled new potatoes or saute potatoes, green beans, broccoli and cauliflower. Provide some fresh crusty bread to mop up the sauce.
This monkfish recipe is so easy to cook and prepare.
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