Spiced monkfish with crush potatoes, pepper & olives

The monkfish is a fish that will haunt your dreams. Delicious, yes. But nightmare inducing for sure. Don’t believe me? Google it.

Back? Ok, so past all of the photos of Tony Shalhoub eating fish, you probably came across this ugly thing and peed yourself. It’s ok. It happens to the best of us. But probably not to Tony Shalhoub.

Fortunately, home cooks don’t need to attempt to catch this terrifying monster. It’s right at the store, and much less frightening when wrapped in paper and handed to you.

Recipe courtesy of Gordon Ramsay’s Healthy Appetite
Serves 4

4 monkfish tails fillets
1 tsp. five-spice powder
1 tsp. paprika
1 tsp. salt
2 tbsp. olive oil
fresh parsley, chopped
lemon wedges, to serve

1 lb. new potatoes
sea salt and black pepper
2 tbsp. olive oil
3/4 cup roasted red peppers in oil, drained, chopped
1/3 cup black olives, pitted and chopped
fresh basil, shredded

Place a baking tray in the oven, and preheat to 400 degrees.

To cook the potatoes, add them to a pot of well-salted boiling water, and cook until tender. This should take anywhere between 10 and 15 minutes.

If still intact, remove the membrane from the monkfish. It’s the revolting gray stuff. Ugh. If this whole meal didn’t taste so freakin’ good, I’d have stopped right here. Mix the five spice, paprika and salt on a plate, then roll the monkfish in the mixture to coat.

Cook in a pan with olive oil over medium heat until golden brown all over (about a minute or two), then transfer to the hot tray in the oven, and bake for 8 to 10 minutes. When cooked, cover in foil and leave to rest for five minutes.

In the meantime, drain the potatoes and crush them. Mix in olive oil, lemon juice and seasoning, following by the peppers, olives and basil. Season. Taste. Etc.

Cut the fish into thick slices. Spoon the potatoes onto serving plates and arrange the monkfish on top.


Avoid contact with live monkfish at all costs.


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