Middle Eastern Monkfish

READY IN: 2hrs 15mins
Recipe by Kim127

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

Top Review by rpmazur

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.

Ingredients Nutrition


  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.

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