Monkfish Pastilla with Cumin and Saffron

Ingredients:

1 lb Monkfish, cut into small pieces
10 sheets of phyllo pastry
1 onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp saffron threads
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/2 cup almonds, toasted and chopped
2 tbsp unsalted butter, melted
2 tbsp vegetable oil
1 egg yolk, beaten
Salt and pepper to taste

Directions:

Preheat the oven to 375°F.
Heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook for 2-3 minutes until softened.
Add the monkfish, cumin, ginger, cinnamon, and saffron and cook for 5-7 minutes until the fish is cooked through. Season with salt and pepper to taste.
Stir in the parsley, cilantro, and almonds. Remove from heat and let cool.
Brush one sheet of phyllo pastry with melted butter. Repeat with another sheet until you have five layers. Cut into 4-inch squares.
Place a small amount of the fish mixture in the center of each square.
Repeat with remaining phyllo sheets and fish mixture.
Brush the edges of the phyllo pastry with beaten egg yolk and fold over to make a triangle. Press the edges together to seal.
Place the pastillas on a baking sheet lined with parchment paper and brush the tops with more egg yolk.
Bake for 20-25 minutes until golden brown and crisp.
Serve hot, garnished with chopped fresh parsley, cilantro, and chopped almonds.

Verdict:

The combination of monkfish with cumin and saffron creates a delicious and aromatic dish that is sure to impress. The crispy phyllo pastry adds texture to the dish while the almonds give it a nice crunch. This is a great dish to serve for a special occasion or dinner party.