Monkfish in adobo marinade recipe Recipe

Name: Monkfish in adobo marinade recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 680 g (24oz) monkfish or swordfish fillet, skin removed; 3 tbsp olive oil, plus extra for cooking; 80 ml (2.8fl oz) sherry vinegar; 1 tbsp water; 3 garlic cloves, chopped; 0.25 tsp smoked Spanish paprika; 0.25 tsp ground cumin; 0.25 tsp dried oregano; 2 bay leaves; 0.25 tsp ground black pepper; 0.33 tsp salt; 1 handful plain flour, enough to coat your fish; 1 dusting smoked paprika; 1 sprinkle chopped parsley; 6 lemon wedges

Servings: persons

680 g (24oz) monkfish or swordfish fillet, skin removed
3 tbsp olive oil, plus extra for cooking
80 ml (2.8fl oz) sherry vinegar
1 tbsp water
3 garlic cloves, chopped
0.25 tsp smoked Spanish paprika
0.25 tsp ground cumin
0.25 tsp dried oregano
2 bay leaves
0.25 tsp ground black pepper
0.33 tsp salt
1 handful plain flour, enough to coat your fish
1 dusting smoked paprika
1 sprinkle chopped parsley
6 lemon wedges

1
Cut the swordfish into 2.5cm (1in) cubes and place in a non-metallic bowl.
2
In a separate bowl, mix together 3 tablespoons of the oil and all the remaining ingredients except the flour and garnishes.
3
Pour this mixture over the fish, turning to coat each piece.
4
Cover with clingfilm and refrigerate overnight.
5
When ready to cook, drain the fish well and blot dry with kitchen paper to remove excess marinade.
6
Put the flour in a shallow bowl and set aside.
7
In a large pan over medium-high heat, heat 1/2cm ( 1/4in) of olive oil until shimmering but not quite smoking.
8
Dredge the fish pieces in the flour, shaking off any excess, and fry in batches, turning to brown each side, until crisp and golden (about 1 1/2 minutes per side).
9
Remove them to a plate lined with kitchen paper to drain.
10
Transfer to a bowl or small platter, dust with a little paprika and sprinkle with parsley, and serve hot with lemon wedges on the side.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 680 g (24oz) monkfish or swordfish fillet, skin removed, 3 tbsp olive oil, plus extra for cooking, 80 ml (2.8fl oz) sherry vinegar, 1 tbsp water, and more.

Yes, Monkfish in adobo marinade recipe 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.

Monkfish in adobo marinade recipe

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