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 7mm dice (concassé); salt, freshly ground pepper and sugar; 1 tablespoon finely chopped dill; 30 g butter; 675 g monkfish tail; 1 small, very finely chopped shallot; 1 tablespoon finely chopped parsley

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This is another 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

675 g monkfish tail
2 very ripe tomatoes, peeled, seeded and flesh cut into 7mm dice (concassé)
salt, freshly ground pepper<

Method

Trim the monkfish tail of all skin and membrane. Cut the flesh into 7mm collops.

Prepare the tomato concassé, and season with salt, freshly ground pepper and sugar.

Grease the base of the sauté pan with half of the butter, scatter with the finely chopped shallot, then arrange the pieces of fish in a single layer. Sprinkle with tomato concassé,

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Monkfish Steamed in its Own Juices with Tomato and Dill

Ingredients

Method

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