Rape en adobo (Marinated monkfish)
This recipe needs advance preparation!
From the Málaga region of Spain, this is a simple recipe for marinated monkfish. Start this recipe one day in advance.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg monkfish tail, skinned and cut into medium sized pieces
- 300 ml olive oil
- 300 ml white wine vinegar
- 6 Cloves garlic, diced
- ½ teaspoon sweet smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- Salt and pepper
- Flour
- Extra oil
Method
- Mix all of the ingredients together in a bowl, except for the flour and extra oil.
- Marinate overnight in the fridge.
- The next day, drain the fish thoroughly and dredge the pieces in flour.
- Heat the oil in a deepish pan, until it is almost smoking and fry the fish until it is crisp and golden.
Serving suggestions
It can be served as a tapa or with piperrana andalúz.
Variations
Any firm and boneless fish such as dogfish can be used.
Chef's notes
It is important that the oil is very hot for this recipe. --JuliaBalbilla 11:54, 30 January 2009 (UTC)
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