north african monkfish

09 Tea - Herb Teas Free for the Picking

| Teas 2

Cooking receipe to make 09 Tea - Herb Teas Free for the Picking under category Teas 2. You may find some video clips related to this receipe below.Herb Teas Free for the PickingTeas All around UsIn my childhood, I learned to pick the ingredients for teas and salads in the ditches and forests of Euro

[ read more ]

Free Silver

| Drink Master

Cooking receipe to make Free Silver under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/4 Lemon 1/2 tsp Powdered Sugar 1 1/2 oz Gin 1/2 oz Dark Rum 1 tbsp Milk Club SodaShake with ice and stra

[ read more ]

lamb chops with rosemary and lemon

| General Recipes

Cooking receipe to make lamb chops with rosemary and lemon under category General Recipes. You may find some video clips related to this receipe below.lamb chops with rosemary and lemon8 lean lamb chops25g buttergarlic saltfreshly ground black pepper2 tblsp fresh rosemary or 1 tbsp dried rosemaryjui

[ read more ]

Fried Mussels (midia tiganita) Recipe

| Greek

Type: Fried Mussels (midia tiganita) Free Cooking Recipe - Greek No other! Ingredients / Directions # 3 lbs.(1.5 kilos) mussels# three quarters of a cup(s) (medium tea cup(s)) milk# 1 eggbeaten# 1 soupspoon of oil# 1 cup(s) of flour# salt and pepper# oil for frying # Remove the cont

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="north african monkfish"] _______________________________________

Cooking receipe to make north african monkfish under category General Recipes. You may find some video clips related to this receipe below.

north african monkfish

mediterranean

2 monkfish tails skinned membrane removed boned and filleted into 4 long fillets (about 1.25kg on the bone

3 tbspns olive oil

3 garlic cloves peeled and crushed

2.5cm piece fresh root ginger peeled and grated

1 tbspn ground cumin

large handful coriander finely chopped

salt and freshly ground black pepper

Rinse and dry the fish.

It is important to dry it properly; otherwise it will produce a lot of moisture while cooking and it should not be swimming in a bath of water.

Cut each fillet into 34 large cubes about double bite sized.

Heat the oil gently in a large frying pan.

Add the garlic saute briefly until aromatic and immediately add the ginger.

After a few seconds add the cumin while stirring continuously.

The mixture should not burn but the cumin oils will become aromatic.

Turn the heat up in order to seal the fish.

Add the fish and keep stirring to coat it all in this mixture.

Let it cook for about 68 minutes (monkfish is quite a muscular fish) stirring gently from time to time.

Once the fish is sealed turn the heat down.

When the fish is cooked to your liking (take a piece out and try it as it should not be hard at this stage) add salt pepper and the coriander and stir quickly for 2 or 3 minutes more.

It should be quite dry by then but with a delicious sauce.

Serve with spinach or leeks and small boiled potatoes or with a large colourful salad.

Monkfish with its layer of tastes and its wonderful texture always produces astounding dishes. However this must be the best and the easiest of them all and has been a favourite of anyone who has tried it.

Serves 4

[tubepress mode=’tag’, tagValue=’north african monkfish’]

Please follow and like us: