Sometimes there is just no point in looking for attention (or conversation!) Last weekend was one of those – Golf and Rugby, forget about any decent chat apart from the odd grunt so I just got cooking. The sweet potatoes crisped with the spices are a really nice alternative to the usual steamed version and the green bean and lardons are delicious just warm as a salad. The Monkfish needs minding but it cooks so quick that its not like slaving over a hot stove for hours, it’s cooked in under 10 minutes. Don’t feel like you have to produce all these for one meal, I had time on my hands. Any one of these are delicious accompaniment with the fish and the result is an amazingly tasty nutritious meal. Oh and I did get a thank you after it!.
Monkfish in Indian Spices
2 Monkfish fillets trimmed and membrane removed
3 tbsp Garam Masala
Oil to fry
Season the monkfish fillets
Roll in the spice mix and pat gently to coat
Heat 2 tbsp rape seed oil in a pan over a hot heat
Add the Monkfish fillets and roast on the pan until deep golden
Finish in the oven at 180C for 7-10 minutes depending on the thickness of the fish
Serve with the Green Beans, Sweet Potatoes, and Lentils
Warm Green Bean Salad with Lardons and Sesame
250gr fine green beans, washed, topped and tailed
1oz Sesame seed
2 Tbsp chardonnay wine vinegar
Blanch the beans and refresh in iced water
Julienne and beans and set aside
Toast the sesame seeds in a dry pan until golden and set aside
Fry the lardons until crispy
Tip the beans into the pan with the lardons and heat for a minute or 2 gently tossing
Tip into serving bowl, add the sesame seeds and dress with the chardonnay vinegar
Season and serve
Spiced Sweet Potato
Use 1 sweet potato per 2 people as a portion
1 tbsp Ras el Hanout Spice mix per potato
Rapeseed oil for frying
Peel the sweet potato and cut into big cubes about 2” square
Steam until just done
Cool slightly and tip into the spic mix
Heat a pan with a shallow coating of oil
Add the potato and cook on all sides until crispy and golden
serve as is or with mango salsa from here
8 thoughts on “Monkfish, Crispy Sweet Potatoes & Warm Green Bean Salad”
Looks amazing Grainne. I’d never of thought of cooking monkfish with garam masala – I’ll have to try it out.
It was very nice – the fish stands up well to quite strong flavours as it’s quite meaty. Let me know what you think- I make my own spice mix but there are lots of versions you could use – the Ras el Hanout in a MOroccan style would work really well too!.
Tried the monkfish and the green bean salad out yesterday and it was delicious – especially the beans (never thought I’d be looking forward to cooking green beans again!).
That’s great to hear you enjoyed them !
How in gods name do you julienne the beans after – that’s dedication for you, either that or my knife technique sucks 😀
Knife skills honed at Dublin cooker school!! …or go for the natural look and don’t bother!
Ah! Linda’s an utter superstar! I ever get a glut of free time I must do their one month course.
That’s for sure, I did her 3 month course and even worked for her for a while, she is great!