{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Monkfish with Moroccan Spices

2 lbs. Monkfish
2 tbs. Chopped Fresh Coriander
1 tsp. Chili Powder
2 tsps. Cumin
2 Cloves Garlic
1 Lemon
Black Pepper.
2 tbs. Olive oil
5 oz. Cream

Skin the monk and cut into bite sized pieces.
Crush the garlic and mix with the spices , the juice of the lemon and a liberal grinding of black pepper to make a paste.
Heat the olive oil in a large pan and brown the pieces of monkfish in the pan quickly.
Add the spice paste and continue to fry with the fish.
Add in the cream and let them all simmer together for 4 to 5 mins. until the fish is cooked through and the cream has thickened a little.
This is best served with Couscous.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef