Middle Eastern Monkfish – a delicious recipe with garlic, gingerroot, olive oil, tomato paste, ground cinnamon, caraway. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
235
kcal
Calories
12
g
Fat
31
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 garlic cloves, 2 1/2 inches gingerroot, 3 tablespoons olive oil, 2 1/2 tablespoons tomato paste, and more.
Yes, Middle Eastern Monkfish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
