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Monkfish with Saffron and Coriander
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| Ingredients |
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1 1/2 lb monkfish tail, filleted and skinned |
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2 tbsp olive oil |
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2 shallots finely chopped |
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2 cloves garlic, crushed |
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Few saffron strands, infused in 2 tbsp boiling water (can be substituted with turmeric) |
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142 ml Greek yoghurt |
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8 tomatoes, peeled, deseeded and chopped |
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To Serve |
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3 tbsp chopped fresh coriander |
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Salt and freshly ground pepper |
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8 oz wild rice |
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| Method |
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Your fish monger can trim and remove any membrane from the monkfish, cut into 4 even pieces, set to one side. |
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Heat the oil in a frying pan, add the onion and cook slowly until transparent, stir in the garlic and infused saffron liquid. |
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Carefully stir in the yoghurt one spoonful at a time, add tomatoes and coriander and season. Bring just to the boil. |
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Add monkfish to the pan stir to coat in the sauce cover and continue to cook very slowly for 12 -15 mins. |
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Remove from the pan and keep warm. |
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Reduce the sauce and season; place the monk back into the sauce. |
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Serve with chopped coriander and wild rice. |
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