It takes more time to write the name of this recipe than to prepare it. Ok, I am exaggerating, but not too much. This is an extremely easy and fast way to prepare monkfish. I used some very popular ingredients in Spanish cuisine, like Pimentón de la Vera (high-quality variety of paprika with a smoky aroma) and garlic, keeping it very simple but extremely flavorful. I tried to enhance the flavor, not to mask this excellent fish, and not to overcook it, as it gets rubbery if you do.
Ingredients (4 servings)
1 large/ 2 small monkfish tails (around 2.5 pounds)
2 roasted red peppers
6 garlic cloves
1 tsp. balsamic vinegar
1 tsp. Spanish Pimentón de la Vera (smoked paprika)
Flour, salt, olive oil
STEP 1.- Use a filleting knife to trim the monkfish tails to remove sinews and cut the medallions, about 1.5 inches thick. Coat them with flour, shaking the excess off.
STEP 2.- Heat up 2 tbsps. olive oil in a non-stick pan. When the oil is hot, add the medallions and cook for 1 minute on each side, until golden brown. Season with salt and transfer to an oven-safe dish.
STEP 3.- Lower the heat to medium, and add the garlic, cut into thin slices. Cook until golden brown and add the roasted red peppers, cut into strips. Add the balsamic, toss well and cook for 2/3 minutes over low heat, until the flavors blend. Turn off the heat, add the pimentón and mix well.
STEP 4.- Preheat the oven to 375ºF/ 180ºC. Cover the medallions with the red peppers and garlic, and bake for 5/6 minutes.
Use the head, skin and bones of the monkfish to make an excellent fish stock.