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Vanilla Monkfish

Posted by Mark | Filed under Recipes

I found this tasty recipe in a com­ment over at The Ama­teur Gourmet.

Vanilla Monk­fish

Ingre­di­ents (Serves 2)
• 1 monk­fish tail (you can do it with filets of any plain cheaper fish too, but monk­fish is much bet­ter, and if you can afford vanilla, you might as well go for the expen­sive fish too)
• 1 lime (clean it well to rub all the chem­i­cals away as we want to use the zest)
• cr�me fraiche
• alu­minum foil
• half a vanilla bean

Direc­tions
1. Heat your oven to about 180C (about 350–360 degrees F).
2. Cut the alu­minum foil into 2 big squares.
3. Cut the monk­fish into 2 pieces and put one on each sheet.
4. Open the half vanilla bean and scrape the seeds onto the fish.
5. Then grate the zest of the lime onto the fish (doesn’t it smell nice?).
6. Sprin­kle with a bit of salt.
7. Then pour a big spoon of cream on each por­tion of fish.
8. Fold the alu­minum around the fish until you get 2 air­tight bun­dles (what’s the Eng­lish for Papillotte?).
9. Put them into the oven and bake for prob­a­bly about 10 min­utes (I’m being totally ran­dom there, but it should be all right).
10. Serve with white rice, and maybe a cou­ple of slices of mango

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