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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve with lemon wedges.