Monkfish Tagine

Ingredients:

• 2 lbs. monkfish, cut into large chunks
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 1 tsp. ground cumin
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground coriander
• 1/4 tsp. red pepper flakes
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 2 tbsp. olive oil

Instructions:

1. In a heavy-bottomed pot, heat 2 tbsp. olive oil over medium-high heat.
2. Add diced onion and minced garlic. Sauté until the onion is soft and translucent.
3. Add diced tomatoes, 1 tsp. ground cumin, 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, 1/4 tsp. ground coriander, and 1/4 tsp. red pepper flakes. Sauté for a minute or two.
4. Add vegetable broth, salt and pepper to taste. Stir everything together.
5. Add the monkfish chunks to the pot. Reduce heat and let it simmer for around 15 minutes, or until the fish is cooked through.
6. Once the fish is cooked, add in the chopped cilantro and let it simmer for another minute or so.
7. Remove from heat, and serve hot. It goes well with rice and crusty bread.

Verdict:

This monkfish tagine recipe is a perfect blend of flavors and textures. The fish is succulent and juicy, and the spices add a subtle kick to the overall dish. The cilantro gives it a fresh taste, and the tomatoes add a nice tanginess to the overall dish. This recipe is easy to follow and doesn’t take too much time to prepare.

Serving Suggestions:

Serve with a side of rice and crusty bread, and a garnish of fresh cilantro. A side salad would also complement this dish perfectly.