Middle Eastern Monkfish

"I haven't tried this yet. Serve over cous cous with lemon slices. Posted for Zaar World Tour 2006. Cooking time includes refrigeration time."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
2hrs 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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 Recipe #176181 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:-)
     
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Tweaks

  1. 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.
     

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