Monkfish With Tomatoes And Olives
Monkfish with tomatoes and olives is a light and simple dish but the taste and flavors are far from simple! This Mediterranean gem can feed up to four people and can even serve as an appetizer. Wow your next dinner guests with the Monkfish with tomatoes and olives recipe!
- 8 tomatoes
- 1 1/2 pounds of monkfish
- 2 tablespoons of all-purpose flour
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground turmeric
- 2 tablespoons of butter
- 2 finely chopped garlic garlic cloves
- 1-2 tablespoons of olive oil
- 1/4 cup of toasted pine nuts
- small pieces of preserved lemon
- 12 pitted black olives
- salt and ground black pepper
- whole slices of preserved lemon and chopped fresh parsley for garnish
How to prepare:
- Peel the tomatoes by plunging them briefly in boiling water, then cold water. Quarter them, remove the cores and seeds and chop the flesh roughly.
- Cut the fish into bite-size chunks. Mix the flour, coriander, turmeric and seasoning in a bowl. Dust the fish with the seasoned flour and set aside.
- Melt the butter in a medium nonstick frying pan. Fry the tomatoes and garlic over low heat for 6-8 minutes, until most of the liquid has evaporated.
- Push the tomatoes to the edge of the frying pan, moisten the pan with a little olive oil and fry the monkfish pieces in a single layer over medium heat for 3-5 minutes, turning frequently.
It is a possibility you will have to do this in batches, so as the first batch of fish pieces of cooks, places them on top of tomatoes and fry the rest, adding more oil, if needed.
- When all of the fish is cooked, add the pine nuts and stir, scraping the bottom of the pan to incorporate the tomatoes. The sauce should be thick and slightly charred in places.
- Rinse the preserved lemon in cold water, get rid of the pulp and cut the peel into strips. Stir into the sauce with the olives. Adjust the seasoning and serve, garnished with whole slices of preserved lemon and a sprinkling of chopped parsley.