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Grilled monkfish with chroizo and red pepper sauce

This is a great little dish to do with Monkfish tail fillets. essentially the Monkfish is marinated in a basil and garlic marinade and served with a lightly spicy Chorizo and red pepper sauce. Great served with a timbale of saffron rice and fresh buttered baby spinach.

Monkfish is a great white fish to use as it is quite meaty and very tasty.

Ingredients

  • 4 Monkfish tail fillets (175g roughly)
  • 1/2 large white onion finely diced
  • 50g fresh basil (25g for marinade, 20 for sauce and a few sprigs for garnish)
  • 2 clove of garlic finely chopped
  • 3 tbsp light olive oil (extra virgin is too strong)
  • 4 fresh plum tomatoes, (skinned, deseeded and roughly chopped)
  • 1tbsp tom puree
  • 2tbsp red wine
  • 1 whole sweet red pepper. Skinned and finely chopped.
  • 100g quality chorizo unsliced (not the thin slices you buy in packets)
  • 1 Birdseye chilli deseeded and finely chopped
  • salt and pepper to taste
  • 300ml weak veg stock

Method

  • Marinate Monkfish in 1 clove of garlic, 2tbsp oil, salt, pepper and half the basil. Make sure you roughly chop the basil leaves. Keep the stems for the sauce.
  • Cover and leave in the fridge for 12hrs
  • Next make the sauce by frying off the onion and Chilli until onions are soft and translucent.
  • Add the peppers and garlic and sweat off for a further 2 minutes
  • Add the tomatoes, tomato puree and a small amount of the basil stems (about half) make sure they are very finely chopped. Make sure you have some leaves left for the sauce later.
  • Cook for a further minute.
  • Add the stock, bring to the boil and simmer for 35 minutes. Taste and if to sharp add a small amount of sugar.
  • Meanwhile brush most of basil and garlic off the Monkfish fillets.
  • Preheat the grill to a very high heat.
  • Place under the grill for 8 mins then turn and cook for a further 6 mins.
  • While it is cooking cut Chorizo into about 5mm pieces and fry in a frying pan until lightly cooked on all sides. Transfer to the sauce omitting the orange fat that has been released.
  • Add the basil leaves leaving 4 sprigs for garnish once the fillets are cooked. Check seasoning before serving.
  • Once the Monkfish tails are cooked place on the plate with saffron rice and spinach (three separate piles looks nice and spoon over the tomato and Chorizo sauce.