Spiced monkfish. Gordon Ramsay's recipe for Spiced Monkfish with Citrus Vinegarrette. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out. Simply spiced monkfish is served up with quinoa and a quick beetroot pickles - it's done in minutes but really adds zing.

One of the leanest fish around. Spiced Monkfish Recipe - Great British Chefs. Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spiced monkfish. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Spiced monkfish is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it's quick, it tastes delicious. Spiced monkfish is something which I've loved my whole life. They're fine and they look fantastic.

Gordon Ramsay's recipe for Spiced Monkfish with Citrus Vinegarrette. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out. Simply spiced monkfish is served up with quinoa and a quick beetroot pickles - it's done in minutes but really adds zing.

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

The ingredients needed to make Spiced monkfish:

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

Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside of the fish and the white meat. Show: Hot off the Grill with Bobby Flay. Monkfish is a very meaty fish that can be quite expensive - so for a cheaper alternative simply replace with thick-cut Share or comment on this article: Seafood summer special: Spiced monkfish. e-mail.

Instructions to make Spiced monkfish:

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

Monkfish is a firm white fish with a delicate, sweet flavor. In fact, in some recipes, monkfish even stands in for lobster! (See a couple below.) Here are some favorite recipes for how to cook monkfish. Roll the monkfish in half of the garam masala or curry powder. Heat the oil in a separate large pan over a medium. This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce.

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