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Moroccan Spiced Monkfish

2 lbs. Monkfish
2 tbs. Finely Chopped fresh Coriander (1 pkt.)
Half Teaspoon Chilli Powder
2 cloves Garlic finely chopped or crushed
1 tbs. Lemon (or Lime ) Juice
2 tsp. ground Cumin

1 glass white Wine
2 oz. Butter

Cut the Monkfish into 1" Cubes.
Mix the Coriander, Cumin, Chilli, Garlic and Lemon juice together to make a paste.

Heat some Sunflower oil in a large non stick pan.
When this is sizzling add in the monkfish and fry quickly until it browns.
Add in the Coriander paste to the pan and stir about the coat the fish.
Throw in the glass of wine and let it come to a quick boil.
Reduce the heat to the minimum and drop in the butter in bits shaking the pan all the time to make a sauce.
Serve this immediately with some Couscous and maybe a simple green salad.



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