Moroccan Spiced Monkfish with Couscous
This Moroccan Spiced Monkfish is a delightful fusion of flavors, featuring a rich blend of spices that infuse the fish with warmth and complexity. The combination of garlic, ginger, and spices creates a fragrant marinade that enhances the delicate taste of the monkfish. Cooked to perfection, the fish is nestled on a bed of sautéed onions, wrapped in foil to seal in moisture, and then baked until flaky and tender. Serve it over fluffy couscous accompanied by fresh lemon slices for a refreshing citrus touch. This dish is not only visually appealing but also a perfect centerpiece for a dinner party or a cozy family meal. Experience a taste of the Middle East right in your own kitchen with this exquisite recipe, perfect for impressing your guests. Note that the cooking time includes refrigeration for maximum flavor infusion.
4
Servings
300
Calories
10
Ingredients
Ingredients
Garlic cloves
2 (finely chopped)
Gingerroot
2 1/2 inches (finely chopped)
Olive oil
3 tablespoons (n/a)
Tomato paste
2 1/2 tablespoons (n/a)
Ground cinnamon
1 1/2 teaspoons (n/a)
Caraway seed
1 teaspoon (crushed)
Salt
to taste (n/a)
Pepper
to taste (n/a)
Monkfish
2 1/4 lbs (cleaned and skin removed)
Onion
1/2 (finely chopped)
Instructions
1
Finely chop the garlic cloves and gingerroot together to create a fragrant paste.
2
In a small mixing bowl, combine the olive oil and tomato paste, stirring until well blended. Incorporate the garlic-ginger mixture, ground cinnamon, and crushed caraway seeds into the oil and tomato paste. Season generously with salt and pepper to taste.
3
Prepare the monkfish by removing any fine skin and ensuring it's cleaned properly. Spread the prepared spice mixture evenly over the monkfish, ensuring it's well-coated.
4
Place the coated monkfish in a shallow dish, cover it with plastic wrap, and refrigerate for 1 to 1.5 hours to allow the flavors to meld.
5
Preheat the oven to 400°F (200°C).
6
Cut a large piece of aluminum foil to fully enclose the monkfish. Create a bed of finely chopped onions in the center of the foil. Lay the monkfish on top of the onion bed, along with any remaining spice mixture from the dish.
7
Fold the foil over the monkfish loosely, ensuring a tight seal on the edges to lock in moisture.
8
Bake in the preheated oven for 20-25 minutes. After this time, carefully open the foil and baste the fish with its juices. Return to the oven and bake for an additional 10-15 minutes, or until the fish flakes easily with a fork.
9
Remove from the oven, allow to rest for a moment, and serve the monkfish over a bed of fluffy couscous, garnished with fresh lemon slices.
Nutrition Information
15
Fat
5
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Moroccan dish?
The primary protein used in this recipe is 2 1/4 lbs of monkfish.
How many servings does this monkfish recipe provide?
This recipe is designed to provide 4 servings.
What is the calorie count per serving?
Each serving of this Moroccan Spiced Monkfish contains approximately 300 calories.
How long should the monkfish marinate before cooking?
The monkfish should be refrigerated and allowed to marinate for 1 to 1.5 hours to meld the flavors.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C) before baking the fish.
What aromatics are used in the spice paste?
The spice paste features 2 finely chopped garlic cloves and 2 1/2 inches of gingerroot.
What specific spices are added to the tomato paste mixture?
The mixture includes 1 1/2 teaspoons of ground cinnamon and 1 teaspoon of crushed caraway seeds.
How is the monkfish prepared for cooking?
The monkfish should be cleaned and any fine skin should be removed before applying the spice coating.
What is used to create a bed for the fish inside the foil?
A bed of 1/2 finely chopped onion is placed in the center of the aluminum foil.
Why is the fish wrapped in aluminum foil?
The fish is wrapped in foil to seal in moisture and ensure it remains tender and flaky during baking.
How long is the initial baking time before basting?
The fish is initially baked for 20-25 minutes before being opened for basting.
What step follows the initial 20-25 minutes of baking?
You should carefully open the foil and baste the fish with its own juices.
How long is the second stage of baking?
The fish is returned to the oven for an additional 10-15 minutes after basting.
How can you tell when the monkfish is perfectly cooked?
The monkfish is ready when it flakes easily with a fork.
What side dish is recommended for serving with the monkfish?
It is recommended to serve the monkfish over a bed of fluffy couscous.
What garnish is suggested for the final presentation?
The dish is garnished with fresh lemon slices for a refreshing citrus touch.
How much protein is in each serving?
Each serving contains 37.5 grams of protein.
What is the carbohydrate content of this recipe?
This recipe is low in carbohydrates, containing only 5 grams per serving.
How much fat is in one serving of this dish?
There are 15 grams of fat per serving.
What liquid ingredients are used to bind the spices?
The recipe uses 3 tablespoons of olive oil and 2 1/2 tablespoons of tomato paste.
Is salt and pepper used in this recipe?
Yes, salt and pepper are added to the spice mixture to taste.
What are some of the tags associated with this recipe?
Tags include monkfish, middle eastern, moroccan, seafood, healthy, and baked.
Does the cooking time include the refrigeration period?
Yes, the note indicates that maximum flavor infusion requires including refrigeration time in your planning.
How should the caraway seeds be prepared?
The caraway seeds should be crushed before being incorporated into the spice mixture.
Can the spice mixture be made in advance?
While the recipe focuses on the marinade time, the spice paste can be blended just before coating the fish.
Is this dish suitable for a dinner party?
Yes, its visual appeal and exotic flavors make it a perfect centerpiece for a dinner party.
What is the preparation method for the gingerroot?
The gingerroot should be finely chopped together with the garlic.
Should the foil be folded loosely or tightly?
The foil should be folded over the fish loosely but with a tight seal on the edges to lock in moisture.
How many ingredients are required in total?
There are 10 main ingredients listed for this recipe.
Is this dish considered healthy?
Yes, it is tagged as a healthy seafood dish, being high in protein and relatively low in carbohydrates.