Monkfish served in LOTS of garlic chilli oil

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Monkfish served in LOTS of garlic chilli oil
Monkfish served in LOTS of garlic chilli oil
Servings:Serves 2
Calories per serving:169
Ready in:1 hour 25 minutes
Prep. time:1 hour 10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:25th July 2015
This is all you need for a fantastic meal

This is a variation of Menorcan garlic prawns using monkfish instead of king prawns.

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.

Good fresh ciabatta bread is an essential accompaniment to this dish.


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Mise en place

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.

Pop the monkfish chunks into a Lock and Lock box together with the juice and zest of a lime. Shake well and store in the fridge for at least an hour.


  1. 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.
  2. Add ½ a teaspoon of salt to the oil and then add the dried chillies and the sliced garlic and let it sizzle.
  3. Drain the lime juice from the monkfish pieces and discard it.
  4. The very second you see the garlic take the slightest colour, carefully add all of the monkfish pieces.
  5. Cook for 3 minutes being careful not to overcook the garlic. You want it soft and juicy, not crisp and dry.
  6. 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

Serving suggestions

Sprinkle the chopped thyme over the slices of ciabatta bread and serve this with lemon wedges

Recipe source

  • 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!

See also

Peeling ginger

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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