Africa: Mauritius: Mauritian Monkfish Tails with Spicy Coconut and Tomato Dressing

INGREDIENTS:

2 monkfish tails, about 375 g each, skin and grey inner skin removed, filleted into 4 pieces in total

2 tsp grated root ginger

4 cloves garlic, finely chopped

1 x 3 g pack coriander, finely chopped

2 tsp thyme leaves, chopped

1-2 tbsp rapeseed oil, plus extra for cooking

For the spicy coconut and tomato dressing

3 vine tomatoes, deseeded

1 clove garlic, peeled

Half x 31 g pack coriander, roughly chopped

 Half x 28 g pack flat leaf parsley, roughly chopped

1 tbsp thyme leaves

1 red birds eye chilli

3 tbsp desiccated coconut

2 tbsp rapeseed oil

Half tsp salt

INSTRUCTIONS:

An hour ahead of cooking, season the monkfish with salt to remove any excess liquid from the fish. I find that monkfish tails have a milky juice that comes out of the fish and can make this dish too watery. Using the salt enables some of the water to come out before we roast the monkfish.

Preheat the oven to 190 c, fan 170 c, gas 5. To prepare the dressing, place all the ingredients into a food processor and blitz until all combined. Set aside. 

Slice each of the monkfish fillets almost all the way through the middle and stuff with the ginger, garlic, coriander and thyme.

Tie the fillets with string and then rub with a little rapeseed oil and season with salt and pepper. Heat a little oil in a frying pan and sear the monkfish for 2 minutes on each side. 

Place the dressing in the middle of a large piece of foil and place the monkfish tails over the top, seal the foil leaving plenty of space at the top to enable the fish to steam inside the foil. Place in the oven for 12 – 15 minutes.

The cooking times may vary depending on the size of the tail. You can also cook them in individual parcels if you prefer.

5 Serve the monkfish with the wonderful warm dressing it has been roasted in.