If you fancy trying a non-fishy fish (I know that sounds crazy) and want to wow guests with something different try this recipe. Monkfish is more meaty and chunky, it is a bit like chicken, it is tasty and sweet but is firm enough to take on spices, you can even use it for a curry. This is one of Paulie and I’s staple recipes as it is a perfect balance, saltiness from the anchovies, sourness from the lemons, spiciness from the pepper and sweetness from the Monkfish. Itis also a great way to get your olive oil intake which we all know is so good for you. So if you want to try a new fish without dealing with filleting or small fiddly bones, then this is the one for you.
- 1 x medium Monkfish tail – Skinned and the bone removed
- Zest and Juice of 2 Lemons
- 1 x tbsp of whole black peppercorns
- 2 x tbsp of plain flour
- Pinch of Salt
- 80ml of Olive oil
- 2 x tsp of Anchovy paste.
- 25g of butter
1. Zest & Juice lemons
2. Cut the Monkfish into 2cm Medallions and mix with 1 tbsp of lemon juice for about 5 minutes
3. Crush the Peppercorns in a Pestle and Mortar and then add the Flour, a pinch of salt and half of the zested lemon.
4. Spread the peppered flour and lemon mixture onto a plate and then roll the Monkfish medallions around in it until all of the pieces have a good covering.
5. Heat a large frying and melt the butter. When hot and foaming, add the Monkfish pieces – Cook in 2 batches if the pan is not large enough to hold them all comfortably.
6. Fry the Monkfish pieces for 2 to 3 minutes and then carefully turn them over and cook for a further 2 to 3 minutes.
7. While the Monkfish is cooking make the Vinaigrette
8. Heat the Olive oil along with the reaming lemon juice in the small frying until hot
9. Next add the remaining lemon zest and the Anchovy paste and mix well together
10. When the Monkfish has cooked, pour over the warm Vinaigrette mixture and allow it to bubble for a few seconds
11. Divide the Monkfish and the Vinaigrette between 2 bowls and serve with some boiled new potatoes.
Inspire by a recipe by Delia Smith