Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spiced monkfish. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spiced monkfish is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Spiced monkfish is something that I have loved my entire life. They are nice and they look wonderful.

Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out. The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock.

To begin with this recipe, we have to first prepare a few components. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Spiced monkfish:

1. Get 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
2. Get 1 tsp Korean chili powder
3. Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
4. Get 1 tsp paprika
5. Make ready 1/2 tsp fine salt
6. Prepare 1 shallot, finely diced
7. Make ready 2 tbsp. butter
8. Prepare 1 pinch saffron
9. Prepare about 50ml veg stock made with a stock cube or fresh
10. Make ready 2 tbsp. crème fraiche
11. Make ready 1 little chopped parsley

Catch up with Let's Do Lunch on ITV Player. Dust the monkfish fillets in the remaining spice mixture. Remove them from the pan and baste in the warm butter and a squeeze of lemon juice. If not, you've been missing out on a delicious and versatile fish.

Steps to make Spiced monkfish:

1. Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with rock salt, chill for at least half an hour then rinse off the salt and pat dry.
2. Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
3. Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces
4. Add splash alcohol - gin/white wine
5. Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.

Monkfish is a firm white fish with a delicate, sweet flavor. In fact, in some recipes, monkfish even stands in for lobster! (See a couple below.) Here are some favorite recipes for how to cook monkfish. Expensive because it's overfished, monkfish is sometimes called 'poor man's lobster' but pound for pound, depending on where you are, you might have to cough up the same for your dinner, whether you go for lobster or the fish. The fish are basically a tasty tail. Monkfish is unique among fish for its firm, almost meaty flesh and mild flavour so the tails can be prepared and cooked in ways that are too robust for more delicate fish, for example, it can be crusted in spices, wrapped in Parma ham, fried in beer batter or added to a hearty fish stew.

So that is going to wrap it up for this exceptional food spiced monkfish recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!