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Middle Eastern Monkfish
Time: 2 hrs 15 mins
Ingredients
- 2 garlic cloves
- 2 1/2 inches gingerroot
- 3 tablespoons olive oil
- 2 1/2 tablespoons tomato paste
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon caraway seed, crushed
- salt
- pepper
- 2 1/4 lbs monkfish
- 1/2 onion, finely chopped
Directions
- 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.
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