Spanish monkfish recipe: A taste of mediterranean magic
⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: 25 minutes
⏰ Total Time: 40 minutes
🥘 Servings: 4
📊 Difficulty Level: Medium
Every time I prepare this Spanish monkfish recipe, I'm transported back to the bustling fish markets of Madrid, where I first learned to appreciate the delicate beauty of this remarkable fish. Known as "rape" in Spain, monkfish has always held a special place in Mediterranean cuisine, and today, I'm excited to share my favorite way of preparing it with you.
There's something magical about gathering around a table with loved ones, sharing a perfectly cooked piece of monkfish in garlic and white wine sauce. This recipe has been a constant star at my family gatherings and cooking classes, always bringing smiles and creating lasting memories. Trust me, once you master this simple yet elegant dish, it will become your go-to recipe for special occasions.
What is Spanish Monkfish?
Monkfish, often called the "poor man's lobster," is actually one of Spain's most prized seafood ingredients. Its firm, meaty texture and sweet, delicate flavor make it perfect for Mediterranean-style cooking. In Spanish coastal regions, this versatile fish is celebrated for its ability to absorb the rich flavors of garlic, olive oil, and herbs while maintaining its distinctive character.
Ingredients
800g monkfish fillet, cleaned and membrane removed
4 tablespoons extra virgin olive oil
6 cloves of garlic, thinly sliced
1 red pepper, finely diced
2 bay leaves
120ml Spanish white wine
2 tablespoons fresh parsley, chopped
1 teaspoon sweet paprika
Salt and black pepper to taste
1 lemon, for serving
Preparation
Begin by patting the monkfish dry with paper towels. Season generously with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until golden but not brown.
Add the diced red pepper and bay leaves, cooking until the pepper softens (about 5 minutes).
Increase the heat to medium-high and add the monkfish. Sear for 3-4 minutes on each side until golden.
Pour in the white wine and sprinkle with paprika. Allow the wine to reduce by half while the fish cooks through (about 5-7 minutes).
Finish by sprinkling fresh parsley over the dish and giving it a gentle squeeze of lemon juice.
Professional chef's tips
As a Spanish chef, I've learned that the secret to perfect monkfish lies in these crucial details:
Always remove the gray membrane before cooking - it can make the fish tough and bitter
Don't overcook the fish; it should be just opaque in the center
Use good quality Spanish olive oil - it makes all the difference
Let the fish rest at room temperature for 15 minutes before cooking
What to serve with spanish monkfish
This dish pairs beautifully with:
Crusty Spanish bread to soak up the delicious sauce
A light ensalada mixta (mixed salad)
Patatas a lo pobre (poor man's potatoes)
A glass of chilled Albariño white wine
Remember, cooking is about sharing love through food. This Spanish monkfish recipe isn't just about creating a meal; it's about creating moments and memories with those you care about. ¡Buen provecho!