Monkfish in Spicy Tomato Sauce

Monkfish in Spicy Tomato Sauce

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Monkfish in Spicy Tomato Sauce is such a delicious fish meal. Although monkfish isn't the cheapest fish, it is definitely worth it to try it. Monkfish fillets are beautiful white flesh fish and also the tails can be used. Monkfish goes well with lemon parsley butter too, as well as a roasted red pepper sauce, Romesco sauce and the Chardonnay Cream Sauce. But overall the most common recipe is the tomato sauce with the monk fish. If you are a fish lover, it is great to try out the various types of fish in the word as fish are extremely important for brain function.

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanross.com, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 4 Prep time: 10 Minutes Cook time: 25 Minutes Ready in: 35 Minutes

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Nutrition: Calories 151 Carbs: 3.32g Protein: 4.83g Fat: 13.64g

Ingredients:
2 Tablespoons oil
3 red onions, finely chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 Tablespoons tomato puree
1 teaspoon ground coriander
½ teaspoon ground fennel seeds
½ teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon tumeric
1 Tablespoon brown sugar
3 Tablespoons lemon juice
600 g monkfish fillets, cut into large pieces
8 sprigs coriander leaves, chopped
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Instructions:
1
Heat the oil in a pan and fry the onions, ginger and garlic on a medium heat for about 3 minutes while stirring continuously.
2
Add the tomato puree, ground coriander, fennel, cumin, chili and tumeric and fry for another minute.
3
Sprinkle with sugar and allow to caramelize.
4
Add 1 cup water and the lemon juice and bring to the boil.
5
Add the fish and acook on a medium heat for 6-9 minutes.
6
Stir in the corinader, season with salt and black pepper and lemon juice.
7
Serve with Basmati rice.
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Rating:

3.72

3.72 from 78

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