retired_kilo

Not a bad idea. But the monkfish has a light flavor, and I think that a curry might make the fish itself disappear, like my coffee sauce did last night.

retired_steevo93

To preserve the flavour, I did some monkfish in a really simple batter with pepper in it, and served it with a red pepper relish and some salad. Twas unbelievable.

retired_kilo

I don't have much experience battering and frying, but that's a thought. How did you make the relish?

retired_aishwarya

I don't have much experience battering and frying, but that's a thought. How did you make the relish? </BLOCKQUOTE>

Char some peppers over a flame, then peel it and cook it down?

retired_kilo

I don't have much experience battering and frying, but that's a thought. How did you make the relish? </BLOCKQUOTE>

Char some peppers over a flame, then peel it and cook it down? </BLOCKQUOTE>

No seasoning at all in the relish?

retired_carribear68

\o/

DO ONE

retired_the gizmo

the arrogance of telling a brazilian about ceviche :*)

retired_SingleMan

Chilli-crusted monkfish with cherry tomato korma

ngredients
4 x 150g/5¼oz monkfish tails, trimmed and membrane removed
salt and freshly ground black pepper
4 tbsp chilli powder
100g/3½oz butter, for frying
1 lime, juice only
For the korma
3 tbsp vegetable or corn oil
1 large onion, finely sliced
1 garlic clove, crushed
1 tbsp mild curry powder
1 tsp ground turmeric
200g/7oz cherry tomatoes
2 tbsp water
100g/3½oz creamed coconut, roughly chopped
1 sprig fresh Japanese basil, to garnish (substitute ordinary basil if unavailable)

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.
3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.
4. For the korma, heat the oil in a saucepan and sauté the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry
powder, turmeric, cherry tomatoes and water.
4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.
5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway.

:cool:

retired_jennifer89889

\o/

DO ONE </BLOCKQUOTE>

\o/

Slightly disgraceful it took this long for anyone to pick up on the quote though.

Ventil

Good monkfish should need nothing more than a drizzle of olive oil salt and pepper and a good grilling.
Serve with lemon to dress and boiled new pots.

Simple and muy tasty.