Fried Monkfish with Chorizo and Rosemary

Fried Monkfish with Chorizo and Rosemary. I often get inspired to cook from eating out and I love trying to recreate something I've eaten and then adding a little twist. It was actually my husband's dinner  from a La Rochelle visit in the summer. The dish was roasted monkfish with Thyme. Lunching in La Rochelle. My nephew has never visited before so we had the perfect excuse for lunch and shopping! I'm not a massive fan of thyme, which is used a lot in French cooking, so I've used  a little chopped rosemary from the garden. Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France. I used a whole monkfish for this dish. Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France.Cut the fish into bite sized chunks. If you would like to know how I tackle it click here. Cut  some Chorizo into thick slices and dry fry in a large pan for about a  minute. Drain the Chorizo on kitchen paper and remove most of the fat from the pan. Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France. Add some chopped fresh rosemary to seasoned flour and coat the monkfish chunks. Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France. Heat some butter in the pan and fry  the fish for about a minute each side, tip in the Chorizo and garnish with some extra chopped rosemary. This is ready in less than 10 minutes if you have the fish ready and the slightly herby crunch on the fish is delicious!
Fried Monkfish with Chorizo and Rosemary
Serves 4
Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 monkfish tail about 700g or 600g prepared
  2. 1 Chorizo ring in 1 cm slices
  3. 2 tbsp seasoned flour
  4. 2 tbsp chopped rosemary
  5. 1 tbsp butter
Instructions
  1. Cut the fish into bite sized pieces and toss in the seasoned flour with half of the rosemary.
  2. Dry fry the Chorizo and then drain on kitchen paper.
  3. Clean the pan, heat the butter and fry the monkfish for about a minute on each side.
  4. Return the Chorizoto the pan and sprinkly on the remaining rosemary.
Chez Le Rêve Français http://chezlerevefrancais.com/
           

10 thoughts on “Fried Monkfish with Chorizo and Rosemary

  1. I love monkfish, I love chorizo and also love rosemary, so this for me is a winner through and through. Tomorrow is market day and we have the most incredible fish stand so I will see if we can get some monkfish and make this, my mouth is watering just at the thought! BTW our lights in the village got turned on this evening, big excitement! xx

    1. Thanks Susan. It has to be one of my favourite fish, but it’s only bought when on promo and then I normally freeze it when I’ve dealt with it! It’s still very quiet here, as I live in a hamlet, but getting out the decs tomorrow so feeling festive too! xx

  2. I am not a fan at all of thyme (other than in the song) but I have used tiny amounts in some recipes that call for it. On the other hand, I do not think I have ever eaten monkfish, and doubt if it can even be purchased around here! Still, it looks yummy, so perhaps I could substitute some other substantial (as in firm fleshed) white fish?

    1. I so agree. I think it’s mainly the dried thyme that is like eating twigs but my fresh thyme has died back and that’s no great loss! You could use cod or something like swordfish but you don’t want to end up with it breaking up. It’s also known as angler but I know we can’t always get the same things. My poor son always gets a massive list for when he visits!

  3. Our tastes are really very similar, Amanda. Like you, I’m not a big thyme user. I’ll gladly substitute rosemary wherever I can. In fact, I often grind dried rosemary with Kosher salt in a mortar and pestle and use that in breads or to season meats. I enjoy both monkfish and chorizo, only here Spanish, Portuguese, and Mexican chorizo are readily available. Still, I never would have thought to combine the two and I like this idea. I’m definitely going to give it a try. Thanks!

    1. Quite a few people have told me they are not keen on thyme so I don’t feel so bad now! Your idea with rosemary and salt sounds great and I am envious of your Chorizo range. Crazy that I am nearer to Portugal and yet I can’t buy it.

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