Name: Fried Marinated Monkfish (Rape en Adobo)
Yield: Serves 4 as a Main Course
Cuisine: Spanish
Ingredients: 1 tablespoon vinegar; salt; 2 slices lemon; 1 tablespoon paprika; a little bay, thyme and parsley; 2 tablespoons plain flour; 600 g/1 lb 5 oz monkfish tail, skinned, boned and cut into large chunks; 1 carrot, finely chopped; 1 large onion, chopped; 4 garlic cloves, chopped; a squeeze lemon; 200 ml/7 fl oz olive oil; 2 tablespoons olive oil; lemon wedges, to serve

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is an old gypsy recipe from the coast near Cadiz. Adobo is a kind of marinade that will preserve the fish for a few days, simultaneously giving it a wonderful flavour. A very easy recipe, it would also be suitable for hake, shark, cod or mackerel. It can be eaten as a light tapa dish or as a main course with rice, fried potatoes, tomato salad or sautéed spinach with garlic and lemon.