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Monkfish in Spicy Sauce

This recipe comes from a dedicated recipe web site called Renies Kitchen.

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175 ml (6fl oz) olive oil
2 garlic cloves crushed with salt
1 kg (2lb 4oz) monksfish tail cut into 5cm (2in) cubes
4 tbsp chopped parsley
1 tbsp chopped capers
1 tbsp fresh grated ginger
2 red chillies, finely chopped
1 tbsp lemon juice
Salt and ground black pepper (to taste)


  • Heat the oil
  • Add the garlic and cook over a moderate heat for approximately 5 minutes until the garlic begins to colour.
  • Add the pieces of monksfish to the pan
  • Add half the parsley, all the capers, ginger and chilli
  • Continue to cook until the oil begins to boil.
  • Reduce the heat and continue to cook for 6 minutes
  • Stir, turning the fish constantly, being careful not to let juices evaporate.
  • Add the remaining parsley, lemon juice, salt and ground black pepper to taste.


Peel Ginger in advance and freeze. This can then be grated easily whenever you need it.

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