Monkfish salsa verde

From Cookipedia


Monkfish salsa verde
Monkfish salsa verde
Salsa verde & Salsa rojo
Servings:Serves 4
Calories per serving:273
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Easy
Recipe author:Chef
First published:25th October 2012

Monkfish taste wonderful, but in their native state look pretty vile. In Spain, they are often sold whole, but in the UK you are only likely to see the tails, filleted and skinned. Monkfish works really well with the herbs in the salsa verde. Don't bother making this with dried herbs!


Ingredients

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Method

  1. Salsa verde
  2. Remove and discard the stems from the parsley
  3. Add all of the ingredients except for the olive oil and blitz in a food processor until finely chopped
  4. Slowly add the olive oil until you have a thick sauce
  5. Season to taste with salt and black pepper
  6. Monkfish
  7. Slice the monkfish into medallions, about 5mm (1/4") thick
  8. Season and fry in very hot olive oil until golden brown
  9. Drain on a kitchen towel

Serving suggestions

Serve immediately with the salsa verde and boiled new potatoes

See also

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