Then cut the monkfish fillets into cubes (3). Wash the cherry tomatoes and cut them in half (4). Now, proceed to slice the ...

Cut each monkfish fillet into four portions. Combine the spices, garlic, ginger, yoghurt and lemon juice in a bowl and add the monkfish portions. Coat the fish all over with the paste and let it ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

Stir through and set aside. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 ...

Place on a plate and leave to cool. Add the monkfish to the griddle and brown all over. Squeeze over the lemon juice and set aside with the squid. Heat a large frying pan. Place the chillies in a ...

Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil ...

Step 2: Remove central bone from the monkfish and cut fillets into 16 chunks. Place fish in marinade, add prawns and mix. Refrigerate for six hours. Soak wooden skewers in warm water for six hours ...