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    • Monkfish with Chorizo and Tomatoes

    Mark Sharron
    Amount Per Serving: Calories 250; Fat 12g; Carbs 23g; Protein 18g
    Monkfish with Chorizo and Tomatoes is a delicious, flavorful dish that is easy to make and sure to please. It combines monkfish's succulent flavour with the chorizo's smoky spiciness and the sweetness of tomatoes. This dish will surely become a favourite for both weeknight dinners and special occasions. With its savoury combination of flavours, it is sure to be a hit at any gathering.    
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    Ingredients

    • 1 lb monkfish, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 1/2 cup diced chorizo
    • 1/2 cup diced onion
    • 1 clove garlic, minced
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cumin
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon oregano
    • 1/2 teaspoon thyme
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon sea salt
    • 1/2 cup dry white wine
    • 1/2 cup diced tomatoes
    • 1/2 cup chopped fresh parsley
    • 1/4 cup chopped fresh basil
    • Lemon wedges, for serving

    Method

    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the monkfish cubes and cook for 2-3 minutes, stirring occasionally.
    • Add the chorizo, onion, garlic, smoked paprika, cumin, red pepper flakes, oregano, thyme, black pepper, and sea salt. Stir to combine and cook for another 2-3 minutes.
    • Pour in the white wine and cook for 1-2 minutes.
    • Add the tomatoes and cook for another 2-3 minutes.
    • Remove from heat and stir in the parsley and basil.
    • Serve with lemon wedges.