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Blackened Monkfish w Sweet Pea & Dill Puree
This meaty fish can really take and absorb the flavours of my Jax Jerk Marinade*, while still maintaining the delicate flavours. Paired with the sweet pea puree and crispy fries, this dish takes ‘Fish on Friday’ to a brand new level. Paleo/G.F. too!
Prep Time: 10 minutes
Cook time: 30 minutes
2 monkfish fillets (160g each)
2 tbsp Jax Jerk Marinade*
½ garlic clove, grated
100ml chicken or vegetable stock
Salt and freshly ground black pepper
1 tbsp fresh dill, chopped
2 potatoes (kumara if paleo), sliced into thin chips
250ml canola oil
dash olive oil
Take your monkfish and dry very carefully with kitchen paper. Place on a plate and rub in the Jax Jerk Marinade*. Cover, chill and allow to marinate for at least 30 minutes (if you can leave overnight even better).
Put the peas, grated garlic and stock in a saucepan, bring to a boil then drain (keeping the pea stock).
Add the butter and using a hand blender, puree until smooth. If it’s a little thick pour in some of the pea stock.
Taste and season with salt and freshly ground black pepper. Sprinkle in the dill (keep a little for garnish). Cover until ready to serve.
Preheat oven to 150.
Slice your potatoes into very thin chips (or if you have a food processor, push through). Heat the canola oil, when hot fry your chips in batches, this won’t take long, so keep an eye on them!
Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.
Pour a little oil into a non stick frying pan, when hot, gently pop your fish in and fry until crispy and golden all over.
SERVE : A large spoonful of puree on the plate, top with your spicy fillet and sprinkle over your chips and dill.
*While stock lasts – Jax Jerk Marinade is available to purchase from www.jaxhamilton.co.nz
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