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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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I haven't tried this yet. Serve over cous cous with lemon slices. Cooking time includes refrigeration time. Ingredients:
2 garlic cloves |
2 1/2 inches gingerroot |
3 tablespoons olive oil |
2 1/2 tablespoons tomato paste |
1 1/2 teaspoons ground cinnamon |
1 teaspoon caraway seed, crushed |
salt |
pepper |
2 1/4 lbs monkfish |
1/2 onion, finely chopped |
Directions:
1. Finely chop garlic and gingerroot together.
2. In a small bowl, stir oil into tomato paste. Stir in garlic and ginger mixture, cinnamon, and caraway seeds. Season with salt and pepper.
3. Remove fine skin from monkfish, then spread on the spice mixture.
4. Place fish into a shallow dish. Cover and refrigerate for 1 - 1 1/2 hours.
5. Preheat oven to 400.
6. Cut a piece of foil large enough to enclose fish.
7. Make a bed of chopped onions on the foil. Place monkfish and any spice paste left in the dish on top of onion.
8. Fold foil loosely over fish and seal edges tightly.
9. Bake for 20-25 minutes.
10. Open foil and baste fish. Bake another 10-15 minutes until fish flakes.
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