I love monkfish! and for many years, I couldn't find it here in Sydney. Over the last three-four years it has sporadicly appeared at the Sydney Fish Market and each time I bought some to cook at home.
My most common way to prepare it is as a curry, or on a bed of crushed potatoes and olives - see recipe here - but today I felt quite adventurous and trawled my favourite website and magazine Cuisine
I found a Morrocan-inspired recipe that I decided to make my own as I didn't have all the ingredients in my pantry...So off went the almonds and the saffron and in went pine nuts and dried chillies instead!
So here is what I did:
Put some olive oil in a pan, add sliced red onions and cook until transparent, then add canned tomatoes and tomato paste. You can use fresh tomatoes, but it will take more time to reduce.
Then add crushed garlic, pine nuts, basil, sliced ginger and chillies...
Now it is time to prepare the monkfish and the couscous. Before doing so I put the tomato sauce in another pot and removed the garlic, ginger and basil, and let it simmered for another 10 mns.
I found beautiful fillets of monkfish, so I just had to cut two of them into rough cubes and I have enough leftover for another family dinner later in the week.
So, I just cleaned the pan I used to prepare the tomato sauce, poured some more olive oil and waited until it was hot enough again. During that time, I put some water to boil in another pot, just enough to cover the couscous that I have measured beforehand, as well as cutting a small amount of butter into small cubes, ready to incorporate into the couscous. Always pour the couscous in the just boiling water off the heat and mix with a fork until all water is absorbed, then incorporated the butter until it "gels" somehow. In the meantime, throw the monkfish cubes into the hot pan and cook gently for 5 mns. Once cooked through, squeeze half a lime onto the fish and season to taste. Remove heat and cover until ready to plate. It is wise to keep the plates warm, in your oven at 40 deg for instance.
Born in France, well travelled, relocated to Sydney in 1997.
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