[Cooking] Monkfish, Chorizo, Romesco Sauce, Couscous

[karohemd]

They had some reasonable looking monkfish at the fishmonger's so I picked up a piece. I filleted it, cut the fillets into chunks and marinaded them in pimenton and olive oil for a while. While the fish was marinading I made a sort of romesco sauce from a red pepper and some cherry tomatoes cooked down in olive oil with tomato paste, pimenton,

Comments

[bateleur]

Yay! That looks great!

How tricky is it to fillet a monkfish? I'm usually a bit wary of fish with bones still in them.

[karohemd]

Thank you! It tasted great, too. :o)

Dead easy, actually, as you just have that central bone plate so you only need a sharp knife and cut along as close to that bone as possible. The bone is quite straight and smooth so it's a lot easier than filleting other fish and you can do it easily with a normal knife and don't need one with a flexible blade.
Have a look at this video (from 2:00 in, my piece was already prepped to that point).

[bateleur]

Ooh, that looks really easy! :-)

[karohemd]

Just not your everyday fish. My 500g tail was a tenner but I needed a treat. :o)