If you haven’t had monkfish in fajitas yet, you really should go and try it. This was my second attempt – the first time I coated chunks of monkfish in spiced flour and breadcrumbs and fried (which was gorgeous and I will post about it at some point). This time I opted for the healthier (also lazier/easier) option of just marinating the fish and sticking it in a pan to cook briefly just before serving. Both options are tasty, and the firm meaty texture of monkfish holds up really well in a fajita.
- A couple of monkfish tails – we didn’t really have enough between two. I’d either aim for fewer wraps (we had 4 each) or more fish than is in that picture.
- 1 chilli, deseeded and finely chopped (or keep the seeds in if you fancy the extra spice)
- 2 cloves garlic, finely chopped/crushed
- Zest and juice of two limes
- 2 tblspoons olive oil
- Salt and ground black pepper
- Fresh coriander, finely chopped – a couple of tblspoons worth.
Mix all the marinade ingredients together and toss the fish in it. Leave in a cold place/the fridge for 1-2 hours.
Once you’ve assembled all your taco accompaniments, heat a heavy based pan over a high heat and throw in the fish and marinade. Cook for 5 mins or so and break up the fish with a spatula, ensuring it’s cooked through. The marinade should have pretty much cooked right down, so ensure the fish is evenly coated and pop in a bowl, serving immediately.
We had it in wraps with a garlicky tomato salsa, and a pea-based alternative to guacamole (recipes to follow). I would have liked more fish but overall it was a really zesty dish, absolutely packed with flavour.