By Sebastian Candelon
Serves 2
Things to grab:
2 x 6oz Monkfish Loins (can also use any white fish)
2 tbsp natural yogurt
1 tbsp white wine vinegar
1 garlic clove, skinned and crushed
1 small onion finely chopped
1 tbsp paprika
1 tsp garam masala
1 tsp turmeric
½ red chilli, seeded and finely chopped
1 tsp ground ginger
juice of 1 lemon
Plus lemon wedges, chopped fresh coriander and yoghurt to garnish
Place the loins in a large shallow dish. Put all the ingredients, except those for the garnish, into a blender or food processor and puree until smooth.
Pour over the fish and leave o marinate in the fridge for 12 hours, turning occasionally. Cook the fish in the oven at 180°C or 15 minutes, until cooked through. Serve the fish garnished with a little yoghurt, fresh corriander and lemon wedge.
Sebastian’s Serving Suggestions
Fantastic served with rice a little Asian salad (onions, mango, peppers and shredded cabbage) and warm pitta bread… Yummy!
Sebastian Candelon has owned the well-established Fresh Fish Shop on Commercial Square, Haywards Heath, for nearly ten years now. His passion for food and seafood can be seen with his broad selection of quality fish in the shop and also his carefully selected and locally sourced range of products to complement fish! His recipes are mainly inspired by the cooking demonstrations held at the shop regularly.
