Monkfish Recipes

Summer food at its best!

http://www.monkfish-abbey.org/table-top-sp
irituality/recipes/spicy-red-lentil-dal

Poached monkfish in a cream and saffron reduction for a very sophisticated pasta sauce!

5 oz. baby spinach leaves
2 vine ripened tomatoes, sliced
2 c. hot water
1 bay leaf
1/2-3/4" piece fresh ginger, peeled
1 lemongrass stalk
2 cloves garlic, peeled
1 Kaffir lime leaf, or juice of lime
1 tsp. fresh miso paste
7 oz. piece fresh monkfish
large handful fresh tarragon
1 tsp. olive oil

This is less than half the servings of the orginal recipe which calls for 1-1/2 lbs of fish. The original recipe did not use red peppers and had sliced fresh mushrooms (8 oz) for full preparation. You can also use tilapia. Serve over pasta or rice.

Sweet, salty, sour and spicy - it's all here in this decadent, lean fish dish.

This is a tasty and unusual South African seafood dish, featuring - of course - curries. They are extremely popular in the country.

I tried this recipe and wanted to see what the nutritional information was.

I made some substitutions based on what I had on hand. The ingredients in the ingredient list are the originals.

I had no fish stock on hand so I used chicken stock and added some trimmings from the monkfish to add some flavor.

I did not have Malawi Curry Powder, so I used the curry powder I had on hand and added Hungarian Paprika which I did include in the ingredient list, because I doubt many of you have immediate access to Malawi Curry Powder, either. (Though, I'm going to try to track some down and see what the difference is.)

I included the fruit that I used in the ingredient list, although it is mentioned but not included specifically in the original list. You can use whatever fruit you have and like.

Beyond that, I was true to the recipe, except that I used half the amounts called for in the original recipe.

Grilled