Monkfish in lemon adobo

Adobo is a traditional Spanish preservative or marinade conventionally made from paprika, oregano, salt, garlic, and vinegar and is used to preserve and flavour meat, poultry and fish.  This recipe uses a simple version with the sharpness coming from lemon juice.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

600 gms          Monkfish  - fillets     

                      Olive oil    

                      Semolina  - fine       

                      Flour  - plain

For the marinade

100 gms          Lemon juice            

75 ml              Water       

2 cloves           Garlic  - crushed      

2 tbs               Parsley  - chopped    

1 tsp               Salt          

Method

Cut the monkfish up into strips, about 5 cm long, 2½ cm wide and 1½ cm thick.

Make the marinade by mixing all the ingredients together and then submerge the monkfish in it.  Leave, covered, in a fridge, for 4-6 hours, so that the marinade has a chance to penetrate right to the centre of each piece of fish.

Shortly before serving, heat the oil to a temperature so that a cube of bread fizzles excitedly as soon as it is dropped into the oil and browns within 45-60 seconds.

Mix two cups of semolina with one cup of plain flour (the exact proportion is not critical) and spread out on a plate.  Pick 4 or 5 pieces of the monkfish out of the marinade and shake off any excess marinade. Roll in the semolina mixture, coating thoroughly.  Deep-fry for about 4-5 minutes, until evenly browned, turning the fish once.  Drain briefly on kitchen paper and repeat until all the monkfish is cooked.  Serve piping hot and crisp.

Variations

The monkfish can be replaced with another firm white-fleshed fish such as cod, haddock or hake.

Wine recommendations

A dry white wine.

Conventional

     Picpoul de Pinet

Interesting

     Côtes de Gascogne blanc

     Jurançon blanc

     Mâcon

     Muscadet Sèvre et Maine Sur lie

Adventurous

     Fino Sherry