Monkfish Pil Pil
This dish can be served in the middle of the table as a sharing starter or on toasted sourdough bread as a canapé.
Martin Shanahan
Martin Shanahan
Recipe - SuperValu Online
Monkfish Pil Pil
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
50 g Butter
4 - Garam Masala cloves, thinly sliced
300 fillets Monkfish skinned, boned and cut into finger-sized pieces
100 ml Olive Oil
1 pinch Pepper
1 - Red Chilli deseeded and thinly sliced
1 pinch Salt
1 tbsp SuperValu Fresh Flat-Leaf Parsley
Directions
Ingredients
- 50 g Butter
- 4 - Garam Masala cloves, thinly sliced
- 300 fillets Monkfish skinned, boned and cut into finger-sized pieces
- 100 ml Olive Oil
- 1 pinch Pepper
- 1 - Red Chilli deseeded and thinly sliced
- 1 pinch Salt
- 1 tbsp SuperValu Fresh Flat-Leaf Parsley
Method
- Heat the butter and olive oil in a frying pan over a low heat. Add the garlic and chilli and cook gently for 2 to 3 minutes.
- Add the monkfish, season with salt and pepper and increase the heat to medium.
- Cook for a further 5 minutes, until the fish is cooked through. Turn off the heat and add the parsley.
- Serve straight away.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Recipe
Ingredients
- 50 g Butter
- 4 - Garam Masala cloves, thinly sliced
- 300 fillets Monkfish skinned, boned and cut into finger-sized pieces
- 100 ml Olive Oil
- 1 pinch Pepper
- 1 - Red Chilli deseeded and thinly sliced
- 1 pinch Salt
- 1 tbsp SuperValu Fresh Flat-Leaf Parsley
Method
- Heat the butter and olive oil in a frying pan over a low heat. Add the garlic and chilli and cook gently for 2 to 3 minutes.
- Add the monkfish, season with salt and pepper and increase the heat to medium.
- Cook for a further 5 minutes, until the fish is cooked through. Turn off the heat and add the parsley.
- Serve straight away.
