This year I’m aiming to eat less meat and more fish – so I thought why not start with a different catch – Monkfish. Monkfish is a wonderfully versatile choice of fish and has a lovely chunky texture.
It’s a straightforward recipe meaning you won’t spend hours over a hot stove to create a delicious luncheon or supper.
Here it is
- 1/2 white onion (or around 70g)
- 2 large garlic cloves
- 2 large (or 300g) of vine ripen tomatoes
- 485-500g Monkfish tails (off the bone)
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 3/4 tsp paprika
- 150 ml Coconut milk (Biona preferably)
- Juice of 1/2 lemon
- Finely dice the onion and garlic, heat a pan (on the largest ring) on a medium-high heat with a dribble of oil and add these.
- Whilst they are browning, dice the tomatoes and after 3-4 minutes add these to the pan.
- Squeeze the lemon juice into a bowl and add the spices (make sure you remove any pips!)
- After the mixture has been cooking for around another 3-4 minutes add the lemon and spices.
- Gently toss.
- Add 150ml (or more if you’re partial) of coconut milk and mix around the pan for around 1 more minute.
- Turn on your grill.
- Take your monkfish tails and cut them either into 2 inch sized chunks or just in half, and add them to the pan.
- After 5 minutes, gently turn the fish chunks over.
- - If the mixture is drying out turn down the heat and possibly add more coconut milk.
- 5 minutes later turn the fish again, remove from the hob and place under the grill to finish.
- Depending on how thick the monkfish chunks are depends on how much time this dish will require under the grill. Check after 3 minutes, monkfish produces a milky excess when it’s cooked. Look for that.
- Serve with anything you want, I’ve chosen some sautéed spinach.