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.
- 2 garlic cloves
- 3 inch gingerroot
- 44.37 ml olive oil
- 36.97 ml tomato paste
- 7.39 ml ground cinnamon
- 4.92 ml caraway seed, crushed
- 1020.58 g monkfish
- 1 onion, finely chopped
- Finely chop garlic and gingerroot together.
- In a small bowl, stir oil into tomato paste. Stir in garlic and ginger mixture, cinnamon, and caraway seeds. Season with salt and pepper.
- Remove fine skin from monkfish, then spread on the spice mixture.
- Place fish into a shallow dish. Cover and refrigerate for 1 - 1 1/2 hours.
- Preheat oven to 400.
- Cut a piece of foil large enough to enclose fish.
- Make a bed of chopped onions on the foil. Place monkfish and any spice paste left in the dish on top of onion.
- Fold foil loosely over fish and seal edges tightly.
- Bake for 20-25 minutes.
- Open foil and baste fish. Bake another 10-15 minutes until fish flakes.
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.
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:-)