Had leftover monkfish from over 2 weeks back sitting in the freezer. Did grill a batch then but I found the flesh rather bland and texture firm. the grilling dried the fish so i thought i'd probably cook it in sauce this time round and see how it'd go. Surprisingly it does go down better cos the sauce lent its taste to the fish. The Wife didnt quite like it cos it's rather boney (i'd used 3 tail pieces, the bones were too firmly stuck in the flesh to be picked out), luckliy there're spam in the tomato sauce to keep her happy. Serves 2.
ingredients:
- 3 x approx 15 cm long monkfish tail fillets (pick out bones if u can)
- penne
- 2 tomatoes, diced
- 2 cloves garlic, finely chopped
- 2 chilli, finely cut
- ham / bacon / spam bits
- tomato paste / pasta sauce
- dried parsley
- salt
- pepper
- 3-4 tbsp cream
- olive oil
- cut monkfish into approx 1 inch pieces, rub on some pepper and salt
- heat pan with olive oil and sear the fish quickly
- when cooked (flesh slightly browned), remove fish
- cook penne simultaneously
- with left over oil/sauce in pan, add garlic, tomato, tomato paste, chilli, pepper, bacon/spam, simmer to make a sauce. if it's dry, add about 1/3 cup water.
- reduce sauce to half, simmer gently, stir in cream and reduce sauce further
- toss fish into sauce and allow it to sit in there for about a minute to coat and soak up some flavour (i forgot about this step...so my fish is still rather bland and whitish :0)
- pour sauce with fish onto penne
- dash dried parsley ont pasta and serve
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