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SideChef
Recipes
Gluten-Free
Monkfish with Citrus, Chorizo, and Clams
Recipe

13 INGREDIENTS • 7 STEPS • 35MINS

Monkfish with Citrus, Chorizo, and Clams

Full of bold flavor, the combination of zingy citrus, dry white wine and fiery Spanish paprika in the sauce give this recipe attitude – making it just as inviting a choice when temperatures plummet. Often maligned as “poor man’s crayfish”, monkfish is an affordable and delicious fish that holds up well to strong flavors.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Full of bold flavor, the combination of zingy citrus, dry white wine and fiery Spanish paprika in the sauce give this recipe attitude – making it just as inviting a choice when temperatures plummet. Often maligned as “poor man’s crayfish”, monkfish is an affordable and delicious fish that holds up well to strong flavors.
35MINS
Total Time
$7.35
Cost Per Serving
Ingredients
Servings
4
US / Metric
Monkfish Tail
2
(400 g)
Monkfish Tails
about 600-800 g in total
Olive Oil
as needed
Olive Oil
Fresh Clams
1.1 lb
Small Fresh Clams
or Mussels
Spanish Chorizo
3.5 oz
Spanish Chorizo, roughly chopped
Garlic
3 cloves
Garlic, crushed
Onion
1
Small Onion, finely chopped
or 2 Shallots
Dry White Wine
2/3 cup
Dry White Wine
Orange Juice
1/4 cup
Orange Juice
I used clementine/mandarin juice for a sweeter taste
Cream
1 cup
Cream
Italian Flat-Leaf Parsley
1 handful
Italian Flat-Leaf Parsley, finely chopped, divided
Spanish Smoked Sweet Paprika
1 tsp
Spanish Smoked Sweet Paprika
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
647
Fat
37.5 g
Protein
57.0 g
Carbs
13.1 g
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Monkfish with Citrus, Chorizo, and Clams
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Add a glug of Olive Oil (as needed) to a heavy-bottomed frying pan with a lid. Over low to medium heat, sauté the Onion (1) until translucent then add the Spanish Chorizo (3.5 oz). Cook the chorizo until crispy and add in the Garlic (3 cloves).
step 2
Increase the heat and deglaze the pan with the Dry White Wine (2/3 cup) and Orange Juice (1/4 cup) juice. Pour in the Cream (1 cup) and season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste).
step 3
Add the Fresh Clams (1.1 lb) and cover with the lid. Steam the clams until open and stir half the Italian Flat-Leaf Parsley (1/2 handful) through the sauce. Set aside, keeping the sauce warm but not hot.
step 3 Add the Fresh Clams (1.1 lb) and cover with the lid. Steam the clams until open and stir half the Italian Flat-Leaf Parsley (1/2 handful) through the sauce. Set aside, keeping the sauce warm but not hot.
step 4
Preheat the oven to 390 degrees F (200 degrees C).
step 5
Place a large frying pan over high heat. Rub the Monkfish Tails (2) with Olive Oil (to taste) and season with Coarse Sea Salt (to taste), Coarse Black Pepper (to taste), and Spanish Smoked Sweet Paprika (1 tsp). Fry the the tails over medium heat for about 2-3 minutes a side so they get some color.
step 6
Transfer the monkfish to an ovenproof serving dish and roast in the oven for a further 8 minutes or until the flesh is no longer translucent.
step 7
Spoon the clam sauce over the monkfish and scatter over the remaining Italian Flat-Leaf Parsley (1/2 handful). Serve immediately.
step 7 Spoon the clam sauce over the monkfish and scatter over the remaining Italian Flat-Leaf Parsley (1/2 handful). Serve immediately.
Tags
view more tags
Gluten-Free
Date Night
Seafood
Shellfish
Summer
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