monkfishblackpepper.jpg
Image: Kin

This is part two of three of the monkfish post. This time around we are going to use the monkfish tails. It’s a very simple recipe that relies on black pepper sauce that can be bought at Asian grocery stores.

Black Pepper Monkfish Tails

Ingredients

  • 3 Monkfish tails
  • 1/4 - Red bell pepper
  • 1/2 - onion
  • 1 - scallion
  • 2 cloves of garlic
  • Small piece of ginger
  • 3 Tbsp of black pepper sauce
  • 1 cup of rice
  • Oil

Cook the rice as you normally do and let stand. Dice up the bell pepper, onion, scallion, garlic, and ginger. Set aside. Pan-fry the monkfish tails on medium heat for 4-5 minutes on each side in 1 Tbsp of oil. Remove from heat and set aside. In a clean pan, add one teaspoon of oil. When let simmer for about 20 seconds. Place the desired amount of rice on a plate. Layover the monkfish on top and pour the sauce over the fish.

Serve and enjoy!

As always, please make sure all food is thoroughly cooked before consumption to prevent food-borne illness.

Stay tuned for part 3!

~ Kin

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