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    • Monkfish with Chorizo and Tomatoes

    Mark Sharron
    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

    • Monkfish with Chorizo and Tomatoes — Step-by-Step Method
    • Pat monkfish cubes dry with paper towels and set aside
    • Heat 1 tablespoon olive oil in a large skillet over medium heat
    • Add diced chorizo to the pan and cook until slightly crisp, about 3 minutes, stirring occasionally
    • Add diced onion to the chorizo and sauté until soft and translucent, about 3 minutes
    • Add minced garlic to the pan and cook, stirring, for 30 seconds until fragrant
    • Sprinkle smoked paprika, cumin, red pepper flakes, oregano, thyme, black pepper, and sea salt evenly over the onion-chorizo mixture
    • Stir spices well to coat all aromatics evenly and release their flavors, about 1 minute
    • Pour in the dry white wine and let simmer until it reduces by half, about 2 minutes
    • Add diced tomatoes to the pan and cook for 3 more minutes, stirring occasionally to meld flavors
    • While the sauce simmers, in a separate nonstick or heavy skillet, heat remaining 1 tablespoon olive oil over medium-high heat
    • Add monkfish cubes in a single layer to the hot pan and sear undisturbed for 2 minutes
    • Flip monkfish cubes and sear the other side for an additional 2 minutes until lightly golden but just cooked through
    • Transfer seared monkfish to the tomato-chorizo sauce and gently combine
    • Simmer on low heat for 2-3 minutes to blend flavors without overcooking the fish
    • Remove skillet from heat and gently stir in chopped fresh parsley and basil
    • Taste and adjust seasoning as needed
    • Plate the monkfish and sauce in shallow bowls, spooning chorizo-tomato mixture over and around the fish
    • Garnish with extra fresh basil, parsley, and a lemon wedge per serving
    • Serve immediately with crusty bread or a simple green salad if desired