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{{#seo:
|title=Rape en adobo (Marinated monkfish) a Spanish recipe
|titlemode=replace
|keywords=#flour #fish #monkfish #whitewinevinegar #marinated #fridge #oliveoil #marinate #fry #garlic #smoking
|hashtagrev=032020
|description=From the Malaga region of Spain, this is a simple recipe for marinated monkfish. Start this recipe one day in advance
}}
From the Málaga region of Spain, this is a simple recipe for [[Marinated|marinated]] [[Monkfish|monkfish]]. Start this recipe one day in advance.


{{Template:AdvancePreparation}}

{{recipesummary
|TotalCalories = 1317
|PortionCalories = 329
|DatePublished=21st January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 20 minutes plus overnight marinading
|PrepTime = 10 minutes plus overnight
|CookTime = 10 minutes
|Image = [[Image:Rape en abodo recipe.jpg|middle|none|alt=Electus]]
}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Lovely monkfish''

4/5

The nicest fish, this marinade is not bad either.

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients
| 1 kg [[Monkfish|monkfish]] tail, skinned and cut into medium sized pieces
| 300 ml [[Olive oil|olive oil]]
| 300 ml [[White wine vinegar|white wine vinegar]]
| 6 Cloves [[Garlic|garlic]], [[Diced|diced]]
| ½ teaspoon sweet [[Smoked paprika|smoked paprika]]
| ½ teaspoon [[Dried|dried]] [[Oregano|oregano]]
| ¼ teaspoon [[Ground cumin|ground cumin]]
| [[Salt]] and [[Pepper|pepper]]
| [[Flour]]
| Extra [[Oil|oil]]
}}
===Method===

{{RecipeMethod
| Mix all of the ingredients together in a bowl, except for the [[Flour|flour]] and extra [[Oil|oil]].
| [[Marinate]] overnight in the [[Fridge|fridge]].
| The next day, drain the [[Fish|fish]] thoroughly and dredge the pieces in [[Flour|flour]].
| Heat the [[Oil|oil]] in a deepish pan, until it is almost [[Smoking|smoking]] and [[Fry|fry]] the [[Fish|fish]] until it is crisp and golden.
}}
===Serving suggestions===
It can be served as a [[Tapa|tapa]] or with [[Piperrana andalúz|piperrana andalúz]].
===Variations===
Any firm and boneless [[Fish|fish]] such as [[Dogfish|dogfish]] can be used.
===Chef's notes===
It is important that the [[Oil|oil]] is very hot for this recipe.
--[[User:JuliaBalbilla|JuliaBalbilla]] 11:54, 30 January 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes|Monkfish]]
[[Category:Fish recipes|Monkfish]]
[[Category:Garlic recipes]]
[[Category:Main courses|Monkfish]]
[[Category:Sea fish recipes|Monkfish]]
[[Category:Spanish recipes|Monkfish]]
[[Category:Spicy recipes|Monkfish]]
[[Category:Starters|Monkfish]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Deep fried]]

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Rape en adobo (Marinated monkfish) - Revision history

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