* 260 g skinned monkfish tail chopped into bite sized pieces (about the same size as large prawns)
* 125 ml Extra virgin olive oil
* A pinch of freshly ground black pepper
* 3 small dried red chillies, such as bird eye chillies
* ½ teaspoon Sea salt
* 1 bulb of garlic broken into cloves, peeled and sliced
* The zest and juice of 1 fresh lime

===Method===
* Add a pinch of black pepper and the olive oil to a small pan and heat over a medium flame. Not too hot, burnt Garlic is nasty.
* Add ½ a teaspoon of salt to the oil and then add the Dried chillies and the sliced Garlic and let it sizzle.
* Drain the lime juice from the monkfish pieces and discard it.
* The very second you see the garlic take the slightest colour, carefully add all of the monkfish pieces.
* Cook for 3 minutes being careful not to overcook the garlic. You want it soft and juicy, not crisp and dry.
* Allow the oil to cool a little, then pour the contents of the pan into a pre-warmed Oven-proof dish and serve from the pan on a wooden board

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