Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I haven't tried this yet. Serve over cous cous with lemon slices. Posted for Zaar World Tour 2006. Cooking time includes refrigeration time.

Ingredients Nutrition

Directions

  1. Finely chop garlic and gingerroot together.
  2. In a small bowl, stir oil into tomato paste. Stir in garlic and ginger mixture, cinnamon, and caraway seeds. Season with salt and pepper.
  3. Remove fine skin from monkfish, then spread on the spice mixture.
  4. Place fish into a shallow dish. Cover and refrigerate for 1 - 1 1/2 hours.
  5. Preheat oven to 400.
  6. Cut a piece of foil large enough to enclose fish.
  7. Make a bed of chopped onions on the foil. Place monkfish and any spice paste left in the dish on top of onion.
  8. Fold foil loosely over fish and seal edges tightly.
  9. Bake for 20-25 minutes.
  10. Open foil and baste fish. Bake another 10-15 minutes until fish flakes.
Most Helpful

5 5

Wow! I was little skeptical about the seasonings, only until I sampled the marinate. Instead of tomato paste I used puree (I had an opened can). The fish was very tasty. The spices didn't overpower it. Make sure you don't overcook. Thanks for a great recipe, Kim.

5 5

Kim - you MUST try this!!! This is without doubt the BEST way of doing a Middle Eastern fish dish that I have tried recently - it just blew me and Malcolm away - REALLY!!! It was simple, elegant and the seasoings were 100% SPOT ON perfect! I used 3 small monkfish tails each and reduced the cooking time by about 5 minutes. The colours were gorgeous and the flavour was subtle and very tasty. I served this with my own Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar! with the couscous as the only accompaniment. I made this for the Aussie/NZ recipe swap - but I intend to make it as soon as this weekend again, for company! Awsome - THANKS so much! FT:-)