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~ Monkfish ~ Recipe

Ingredients

How to make it

  • ~ Chermoula ~
  • Pound the garlic with the salt to a smooth past with a mortar and pestle..
  • Add the oil,cilantro,paprika,cumin,cayenne,and lemon juice and mix.
  • Spread two thirds of the mixture over the monk and let marinate in the refrigerator for 3 hours...keep the remaining chermoula in a bowl.
  • ~ Sauce ~
  • Mix the garlic,oil,ginger,salt,and white pepper with the reserved chermoula and add the saffron...set aside.
  • Arrange the bell pepper strips in crosses at the bottom of a tagine.
  • Place the fish ontop of the bell crosses.
  • Baptize them in the olives and cherry tomatoes.
  • Pour three quarters of the sauce over the monkfish and top with the tomatoes.
  • Spoon the remaining sauce over the top.
  • Cover and simmer over heat for 30 minutes.
  • Season with salt and pepper to taste.
  • If the sauce is too runny,transfer the monkfish to a warmed plate.Boil the sauce hard for a few minutes over high heat until thickened.
  • Return the fish to the pan and add the lemon strips.
  • Simmer over low flame for 5 minutes.
  • Sprinkle with the cilantro.
  • Serve with Monastery Bread

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The Cook

22566 TX

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