Rape en adobo (Marinated monkfish)

From the Málaga region of Spain, this is a simple recipe for marinated monkfish. Start this recipe one day in advance.

This recipe requires preparation in advance!

Rape en adobo (Marinated monkfish)

Servings:	Serves 4
Calories per serving:	329
Ready in:	20 minutes plus overnight marinading
Prep. time:	10 minutes plus overnight
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Lovely monkfish 4/5 The nicest fish, this marinade is not bad either. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg monkfish tail, skinned and cut into medium sized pieces
• 300 ml olive oil
• 300 ml white wine vinegar
• 6 Cloves garlic, diced
• ½ teaspoon sweet smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• Salt and pepper
• Flour
• Extra oil

Method

1. Mix all of the ingredients together in a bowl, except for the flour and extra oil.
2. Marinate overnight in the fridge.
3. The next day, drain the fish thoroughly and dredge the pieces in flour.
4. Heat the oil in a deepish pan, until it is almost smoking and fry the fish until it is crisp and golden.

Serving suggestions

It can be served as a tapa or with piperrana andalúz.

Variations

Any firm and boneless fish such as dogfish can be used.

Chef's notes

It is important that the oil is very hot for this recipe. --JuliaBalbilla 11:54, 30 January 2009 (UTC)

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