| Prep: 25 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
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Picture yourself at my wooden dinner table in the Colorado Rockies, the scent of pine needles wafting through the window as you dive fork-first into one of my most cherished dishes: Fried Monkfish with Samphire and Aioli. The savory flavors echo the natural world outside, opening up a gastronomic experience that is as rewarding for the taste buds as it is nourishing for the body.
The Inspiration Behind the Dish
While this dish may be a departure from the game meats and trout recipes I usually favor, it still embodies the hearty mountain fare I always aim to infuse in my culinary concoctions. Being adept at cooking with hearty meats, I still enjoy experimenting with flavors of the sea. The monkfish, sometimes known as the “poor man’s lobster,” pairs remarkably well with the slightly salty samphire, offering an approachable alternative to my elements of my mountain recipes. Explore the nuanced flavors of this recipe further on BBC Good Food.
The Health Benefits
The Fried Monkfish with Samphire and Aioli may indeed delight your palates, but what I find most compelling is its nutritional value. Monkfish is a low-fat, high-protein seafood choice, packed with an abundance of vitamins and minerals like B-12 and selenium. Samphire, while less commonly known, is a vibrant green vegetable that thrives along the coastlines – it is a fantastic source of vitamins A, C, and D. Find more details on the health benefits of the primary ingredients on Healthline and BBC Good Food.
Pairings and Variations
When it comes to serving the Fried Monkfish with Samphire and Aioli, I find the lemony aioli complements the richness of the fried fish, enhancing its inherent flavor. This dish might work well as a central piece with steamed asparagus or a simple herbed couscous for a comforting, well-rounded meal. You can also incorporate a nice, crisp white wine, like a Sauvignon Blanc, to cut through the decadent aioli and highlight the incredible flavors of this dish. Also, if you’ve previously enjoyed dishes like Olive Magazine’s Beer-Battered Monkfish, this recipe will be a delightful venture for your taste exploration.
Regardless of how you choose to serve this charming meal, the Fried Monkfish with Samphire and Aioli fosters an atmosphere of warmth, conviviality, and heart-warming satisfaction – all the elements you’d expect from a dinner at my mountain home. It’s hearty, satisfying and full of flavors inspired by nature, just the way Gordon and I love our food here in the mountains.
What You’ll Need
- 1.5 pounds of monkfish fillets
- 1.5 cups of flour
- 3 eggs
- 1.5 cups of panko breadcrumbs
- 1 cup of oil for frying
- 3 cups of fresh samphire
- 2 lemons
- Salt and Pepper to taste
- 6 tablespoons of mayonnaise
- 2 garlic cloves, minced
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of olive oil
Method
Step One
Begin by preparing the fish. Rinse the monkfish fillets under cold water, then pat them dry with paper towels. Season each fillet generously with salt and pepper.
Step Two
In three separate bowls, prepare your dredging station. Place the flour in one bowl, the eggs (lightly beaten) in another, and the panko breadcrumbs in the third. Dip each monkfish fillet into the flour, shaking off any excess, then the egg, and finally, coat them evenly with the panko breadcrumbs. Set the coated fillets aside.
Step Three
Heat the oil for frying in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded monkfish fillets. Cook them until they are golden brown and cooked through, about 5-7 minutes on each side. Once cooked, transfer the fillets to a paper towel-lined plate to drain any excess oil.
Step Four
While the fish is cooking, prepare the samphire. Rinse it under cold water and pat it dry. In a separate skillet, sauté the samphire with a bit of olive oil and the juice of one lemon, until it is tender, about 5-7 minutes. Season it lightly with salt and pepper.
Step Five
Prepare the aioli by mixing together the mayonnaise, minced garlic, fresh lemon juice, and olive oil. Taste and adjust the seasoning with salt and pepper, if necessary.
Step Six
To serve, plate each monkfish fillet with a serving of sautéed samphire. Drizzle the aioli over the fish and samphire or serve on the side for dipping. Serve with lemon wedges. Enjoy your Fried Monkfish with Samphire and Aioli.
