Fried Marinated Monkfish

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.