Monkfish with tomato, ginger and garlic
Item 1 of 1
A meaty fish like monkfish demands a bold sauce, and in this monkfish recipe by Shaun Hill, that demand is met by a fragrant tomato, ginger and garlic sauce, infused with a nice selection of herbs. This is a simple seafood recipe to prepare that would be great with slices of garlic bread.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Monkfish
- 2 monkfish fillets, each weighing 250g, sliced in half
- 1 knob of butter
- 1 dash of lemon juice
- salt
- black pepper
- olive oil
Tomato, ginger and garlic
- 12 plum tomatoes, skinned and de-seeded
- 2 banana shallots, finely chopped
- 5 garlic cloves, crushed
- 60g of fresh ginger, finely chopped
- 1 small red chilli, finely chopped
- 1 1/2 tbsp of tomato paste
- 3 tbsp of white wine
- 1 1/2 tbsp of parsley, chopped
- 1 1/2 tbsp of coriander, chopped
- 75g of unsalted butter
- vegetable oil
- salt
- pepper
SAVE RECIPE
Method
1
For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Add the tomato paste and white wine, cook for a further 3 minutes
- vegetable oil
- 2 banana shallots
- 60g of fresh ginger
- 5 garlic cloves
- 1 small red chilli
- 1 1/2 tbsp of tomato paste
- 3 tbsp of white wine
2
Add the tomatoes, parsley, coriander and butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside
- 75g of unsalted butter
- 1 1/2 tbsp of coriander
- 1 1/2 tbsp of parsley
- 12 plum tomatoes
- pepper
3
For the monkfish, place a large frying pan over a medium to high heat and add enough olive oil to coat the base of the pan. Add a knob of butter. As soon as the butter begins to sizzle, add the monkfish fillets to the pan, season and then cook until golden on one side
- 2 monkfish fillets
- olive oil
- 1 knob of butter
4
Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with the salt, pepper and lemon juice to taste
- salt
- black pepper
- 1 dash of lemon juice
5
To serve, reheat the tomato sauce and divide evenly between 4 dishes. Place the monkfish on top of the sauce and serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
