Monkfish with tomato, ginger and garlic Recipe

For the sauce, place a large saucepan over a medium heat and add oil. Cook a finely chopped shallot, 3 crushed cloves of garlic, 30 g finely chopped ginger and half of a finely chopped small chilli until soft but not coloured. Add 1 tbsp tomato paste and 2 tbsp white wine, cook for a further 3 minutes

Add 5 skinned and deseeded plum tomatoes, 1 tbsp chopped parsley, 1 tbsp chopped coriander and 35 g unsalted butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside

For the monkfish, place a large frying pan over a medium to high heat and add enough olive oil to coat the base of the pan. Add a knob of butter. As soon as the butter begins to sizzle, add the monkfish fillet to the pan, season and then cook until golden on one side

Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with salt, pepper and lemon juice to taste

To serve, reheat the tomato sauce and divide evenly between 2 dishes. Place the monkfish on top of the sauce and serve immediately

(Here the original recipe by Shaun Hill)

from simple food, looking good
Monkfish with tomato, ginger and garlic Recipe