John Myers
Mediterranean Monkfish on Zucchini Strips
The perfect mediterranean monkfish on zucchini strips recipe with a picture and simple step-by-step instructions.
for the vegetables
- 2 tbsp Extra virgin olive oil
- 0,5 Garlic clove crushed
- Rosemary fresh
- Salt and pepper
- 1 tbsp Lemon juice
- 1 Zucchini
- 2 Tomatoes
- 2 tbsp Extra virgin olive oil
- 0,5 Garlic cloves chopped
- Salt and pepper
- 1 pinch Sugar
- 1 Splash Balsamic vinegar
- If necessary, parry the fish fillet and divide in half, season with salt and pepper. Peel strips all around the zucchini with a vegetable peeler, leave the core to stand (in the photo it is in front of the strips). Slightly scratch the underside of the tomatoes with a sharp knife (I’ll use a ceramic knife), scald in a bowl with boiling water for a minute. Take out, peel off the skin. Quarter the tomatoes lengthways and remove the core (like an apple), taking the green stem with you. Dice the remaining pulp (only this should be in the food). Cut a clove of garlic crosswise, peel and finely chop.
- Briefly cook the zucchini strips in hot olive oil, add the garlic and tomato pieces and let them get hot. Season to taste with salt, pepper, balsamic vinegar and sugar.
- Let the olive oil get hot in a pan and flavor with the rosemary and the other half of the garlic clove pressed on with the skin. Fry the monkfish in it, roasting with the seasoned olive oil, if necessary let a piece of butter melt with it. Drizzle with lemon juice and, if necessary, add a little grated lemon zest, this gives a particularly fine lemon aroma.
- Place the monkfish on the zucchini strips and drizzle with a little fried butter / fat. Enjoy your meal!
- Monkfish is an incredibly ugly, almost scary, but totally delicious and practically boneless fish. In order not to obscure the fine fish aroma, I limited myself to a few, well-matched, Mediterranean seasoning components.
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