Rape en adobo (Marinated monkfish)
- 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
- Extra oil
- 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.
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