Marinated monkfish in tandori masala paste

The monkfish is one of the ugliest fish in the world, but its meat has an exquisite taste. Apart from the backbone, it is completely boneless, making it very easy to eat. This Indian recipe is for monkfish marinated in Tandori masala paste, which gives the meat colour and an interesting aroma.

Ingredients:

800 g of monkfish 1/2 cup of Tandori masala paste 0.5-1 dcl olive lei thyme salt

Procedure:

1. Remove the backbone from the fish and cut into larger cubes
2. Mix the tandrori paste with olive oil, then coat the fish meat liberally with the marinade and let it rest for several hours
3. Lightly salt and pepper the marinated monkfish and sear it in a pan with oil
4. Finally, bake the seared pieces in an oven heated to 200 °C for 10 minutes until the meat is beautifully red on the outside and bright white and soft on the inside.

Note:

For more about monkfish, see our monkfish atlas.