Join Murray Lloyd and his special guest Juliette Steele of West Plains Bistro in making this easy summer meal! Learn how to make Moroccan Style Monkfish in under 6 minutes!
All you need is:
Monkfish Filets
Olive Oil
Maldons Sea Salt
Cayenne Pepper
Red Chilli
Garlic
Shallot
Tomatoes
Mint
Parsley
Lime Juice
Red Wine Vinegar
This video was originally aired on national television in 2007, as part of an episode of QScene BBQ TV called “All It’s Quacked Up To Be”
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This video was produced by Hill’s Video Productions. Check us out:
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So now what are we going to do um Mar right now we’re doing Moroccan monk fish Moroccan yeah now what makes it Moroccan um that’ll be the spices and the aromatics that we use to flavor the fish mint lime mint lime chilies course Cayenne garlic cool that’s nice yeah
Well let’s go you want to uh just take your um the ugliest fish in the world it is it is till it take you know you take the hat off and then not so bad poor little monk guy so you want to brush the fish with the oil olive
Oil great nice coating on there yes you get your red chili pepper it’s going to be hot and you just rub it along the fish and that’s plenty really isn’t it with that hot pepper it is and you know plenty you can take the seeds out if you want
To but you don’t want to leave too many seeds behind it’s just going to give it a subtle chili flavor subitle is the key word all righty I’ve got a nice spot on there for you put on the grill do you want me to
Put it on or would you like to do if you whatever you’d like my pack okay there you go isn’t that nice nice I’ll just wash my hands yeah make sure because don’t touch your eye after isn’t that nice yes if you haven’t worked with chilies before I’d advise
You to wear gloves yeah no kidding it’s not oh boy they can be dangerous can’t they they can really be dangerous kids so be careful at home now you want that on a medium heat chette yes it it should take about four minutes each side up lid
Open um yeah that would be fine yeah okay we have lots of heat there we could leave it out on the grass and like to so to now we’re going to do now we’re going to make the sauce to go on with the um aromatics we want some extra virgin
Olive oil thank you one finely chopped shallot one finely chopped four seated finely diced tomatoes Plum style or does it matter what I used Aromas but Aromas they’re they’re a little meteor and not so much water content so if you want to start sautéing that watch this oh that’s
Nice that’ll be nice oh your fish is you see your fish already coming out a little bit yeah looks rise I’m going to crush three cloves of garlic you don’t need to finally chop it just crush it cuz we just want the flavor in the sauce toss them
In oh that’s got a nice arom already okay these guys we need about two tablespoons of freshly chopped mint okay is that what that is or is there more there that is mint yeah that’s two tablesp great thanks great about 1 tbspoon of chopped fresh parsley there we
Go if you want to put your fingers together and give a little pinch of cayenne just put some heat you’re adding more heat aren’t you a little devil but that’s the so we want to let the garlic Sizzle and the shallot Sizzle all right in the pan great how’s
The fish doing fish is doing well I think I’ll uh check it and see oh look at that it’s just about to LIF pretty good shape isn’t it see kids it’ll lift itself off the grill when it’s ready see how it’s moving on the grill on its own there
That’s when you know should I turn it now Juliet like that turned it moved off the grill y little early or is it okay it’s a little early has been 3 minutes I’m not sure well you know we impatient little boys how’s that coming along whoa that’s
Hot there isn’t it a hot little pan okay so to finish off the sauce for the fish and it just really needs to be heated through it doesn’t have to cook or reduce or anything like that the sauce the sauce okay we have the juice
Of one lime about 2 to 3 tablespoons of red wine vinegar M couple of tablespoons of olive oil nice and you just want to whis whisk that great and then as soon as your garlic starts to sizzle okay let me see if I got to sizzle
Houston I Have A Sizzle perfect I have a Sizzle okay you can just stir this that’s important isn’t it that you don’t do too early or too late isn’t it that’s right you know you know the onion or the shallots have pretty much sweat it out
When the garlic starts to sizzle and few kids at home sweat it out means it’s the clarification the translucent make it translucent that’s right great okay I’m liking it okay if you’d like to add that and stir that into the tomatoes nice wow wow really
Nice now I can get this kind of is this the conducive to your menu at the PLS West Plains beastro well we specialize in features the the regular menu is mainly French beastro but we are becoming quite popular for our features there’s a few eclectic chefs in the
Restaurant and we all we all pitch in and and do our and we come up with new things we try to keep it seasonal nice well this will be ready when we come right back