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Fish of the month November - Monkfish

Monkfish are also known as “Anglerfish”

These deep-sea creatures are highly skilled at camouflaging themselves and use a specialized appendage on their heads to attract prey. Monkfish can live up to 20 years in the wild, making them one of the longest-living species of anglerfish. Monkfish are found in both the Atlantic and Pacific Oceans. They can be found in deep waters ranging from 300 to 2,000 feet, primarily in regions with sandy or muddy seabeds

A firm meaty fish like monkfish demands a bold sauce, and in this monkfish recipe originally by Shaun Hill, that demand is met by a fragrant tomato, ginger and garlic sauce, infused with a nice selection of herbs. This is a simple seafood recipe to prepare that would be great with slices of garlic bread and a crisp and bold white wine.


Monkfish with tomato, ginger and garlic sauce

  • Preparation and cooking time - total 45 mins

  • Easy

  • Serves 4


  • 2 chunky monkfish fillets, each weighing 300g, sliced in half lengthways (giving 4 portions)

  • 1 knob of butter

  • 1 dash of lemon juice

  • salt & black pepper

  • olive oil


  • 12 plum tomatoes, skinned and de-seeded (we reckon a good quality tin of chopped tomatoes would work)

  • 2 banana shallots, finely chopped

  • 5 garlic cloves, crushed

  • 60g of fresh ginger, finely chopped

  • 1 small red chilli, finely chopped

  • 1 1/2 tbsp of tomato paste

  • 3 tbsp of white wine

  • 1 1/2 tbsp of parsley, chopped

  • 1 1/2 tbsp of coriander, chopped

  • 75g of unsalted butter

  • vegetable oil

  • salt & pepper


  • STEP 1 For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Add the tomato paste and white wine, cook for a further 3 minutes

  • STEP 2 Add the tomatoes, parsley, coriander and butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside

  • STEP 3 For the monkfish, place a large frying pan over a medium to high heat and add enough olive oil to coat the base of the pan. Add a knob of butter. As soon as the butter begins to sizzle, add the monkfish fillets to the pan, season and then cook until golden on one side

  • STEP 4 Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with the salt, pepper and lemon juice to taste

  • STEP 5 To serve, reheat the tomato sauce and divide evenly between 4 dishes. Place the monkfish on top of the sauce and serve immediately

Serve with fresh crusty garlic bread, green salad and a crisp, bold white wine.


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