Monkfish Steamed in its Own Juices with Tomato and Dill

Name: Monkfish Steamed in its Own Juices with Tomato and Dill
Yield: Serves 4
Ingredients: 2 very ripe tomatoes, peeled, seeded and flesh cut into ¼ inch (5 mm) dice (concassé); salt, freshly ground pepper and sugar; 1 tablesp. finely chopped dill; 1 tablesp. finely chopped parsley; 1 small, very finely chopped shallot; 1½ lbs (675 g) monkfish tail; 1 oz (30 g/¼ stick) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This is a superb recipe originally shown to me by Jane Grigson. She used halibut, but we have found that it may be adapted to many kinds of fish, e.g. sea bass, grey sea mullet, turbot or brill.

Ingredients

1½ lbs (675 g) monkfish tail
1 oz (30

Fish course
Pescatarian
Gluten-free

Method

Trim the monkfish tail of all skin and membrane. Cut the flesh into ¼ inch (5 mm) collops.

Prepare the tomato concassé, and season with salt, freshly ground peppe