Recipe by LEG's Mom & Dad
Monkfish marinated in Chermoula, a lemony garlic and cilantro paste. A very Moroccan flavor.
Top Review by Hey Jude
I loved this. My Jap/Italian husband was just so-so on it, but I told him, you can only eat so much teriyaki, sushi and spaghetti....it was a new flavor for him. I made as written except for the tomatoes....my store wanted $4.99 for a basket of cherry tomatoes and I had 2, very nice, plum tomatoes at home so I used those instead (halved and sliced thickly). Very nice blend of flavors in this recipe. I was a bit confused at step #5, where it says to add the fish along with the remainder of the marinade (which I thought I had already done in step #4), then I realized it meant to add the fish and ALL the marinade the fish had been soaking in, so a bit of confusion there. Lots of nice, flavorful juice to soak into the crusty bread. Wonderful bright flavors in this recipe....thanks Chef #334055 (get a name would ja :) for posting this recipe.
- 2 lbs monkfish, cut into chunks
- 15 -20 small new potatoes, scrubbed and peeled
- 4 -5 tablespoons olive oil
- 6 -7 garlic cloves
- 15 -20 cherry tomatoes
- 2 green bell peppers, broiled until black, skinned, seeded, and cut into strips
- 1 cup kalamata olive
- 1⁄2 cup water
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 lemon, juice of
- 1 bunch fresh cilantro, roughly chopped
- 1 loaf crusty bread (optional)
Directions See How It's Made
- Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
- Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
- Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
- Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
- Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
- Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
- Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
- Serve with fresh, warm, crusty bread.