Monkfish served in LOTS of garlic chilli oil
Be warned, it is quite filling. Because of all the lovely garlic and chilli flavoured oil, it tempts you to eat far too much bread. Increase or reduce the garlic and chilli to taste. 1 bulb of garlic and 3 chillies is my personal choice.
- 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
The monkfish tail has just one gelatinous bone down the centre, similar to rock salmon or dogfish. Running a sharp knife along the bone will separate the meat fairly easily. Just check that there are no pin-bones left where the fins have been poorly trimmed.
- 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
- Inspired by a glorious Menorcan holiday
My preference for the chillies is to use 3 large dried Chile de Arbole, cut into small pieces. This way, the oil gets properly flavoured and you have lots of lovely garlic flavoured chillies to eat - I do like my chillies to have a little bite!
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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