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How to make monkfish Maghreb style

Published: 10-Apr-2013 (04:59); Viewed: 1142; Difficulty: 2 out of 10

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How to make monkfish Maghreb style
Monkfish tail can be cooked by many different ways, and if it is not overcooked, it will be perfect. In this article, I will show, how to make monkfish Maghreb style. The main idea of this dish, is a slow cooking of the fish fillet in wine with spices and vegetables. The cooking is very simple, but the overall results should always be perfect even if the amount of ingredient will vary significantly.

step-by-step instructions

  1. Ingredients for three portions:
    • Monkfish tail. One average tail is around 0.8-1.0 kg.
    • Few tomatoes. Should be ripen and not very big. Large cherry tomatoes are perfect.
    • Carrot. One average carrot.
    • Garlic, 2 bulbs.
    • Onion, 1-2 onions.
    • Medium-hot chilli, one fruit.
    • Lemon grass, 1 sprout.
    • Herbs
      • Basil, small bunch
      • Parsley, small bunch
      • Tarragon, small bunch
    • Spices:
      • Paprika, 1 tsp
      • Turmeric, 1 tsp
      • Black pepper, ½ tsp
      • Salt, to taste, 1-2 tsp.
    • Olive oil, 1 tbsp
    • White wine, 200-300 ml.

  2. Cut onion radially (like the rays of the sun). Peel garlic. Quickly fry onion and garlic with 1 tbsp of oil, until is start to brown. Do not cook it until dark brown.

  3. Add 1 tsp of paprika, 1 tsp of turmeric, half of black pepper (¼ tsp) and half of salt to the fried onion.

  4. Prepare all other ingredients: Cut monkfish tail into large pieces; Slice carrot into a very fine slices; Chop chilli into few pieces; Cut lemon grass into few bits; Do not do anything with small tomatoes; Chop herbs.

  5. Fill the baking tray. Fried onion with garlic, then fish chops, then lemon grass, then tomatoes, carrot slices and chilli slices. Sprinkle fish with salt and black pepper.

  6. Deglaze frying pan with 50 ml of white wine.

  7. Add wine after deglazing into a backing tray. Add all chopped herbs into the tray and add some more white wine, to the level of middle of the fish pieces.

  8. Cover with foil and roast until fish is ready. On average it will take 30-40 minutes in the oven at 160 ° - 180 ° C.

  9. Serve with simple side dish like rice. Don't forget to sprinkle rice and fish with juice from the tray.



tips and tricks

  • It is possible to use lemon instead of lemon grass, but it should be piled from bitter skin.
  • Use good fruity white wine with strong floral aroma.
  • Use potato peeler for making fine carrot slices.
  • Use ceramic or glass baking tray, tin will not be suitable.
  • It is possible to use fish stock or even water instead of wine, but in this case it is necessary to add more lemon or lemon grass into baking tray. This substitution is not recommended.
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by: Librarian
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tags: cooking with wine; lemongrass; maghreb cuisine; restaurant recipes; roasting; turmeric

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