Crispy Monkfish Tikka
Crispy monkfish in an Indian-inspired marinade, served with toasted Australian bread.
Ingredients
- ●4 fillets, about 120g each monkfishFresh monkfish fillets
- ●2 tbsp (28g) butteryButtery spread for brushing
- ●1 cup (120g) crispyPanko breadcrumbs for coating
- ●4 slices of bread australianAustralian bread for serving
- ●2 tbsp (30ml) lemon juiceFreshly squeezed lemon juice
- ●1 tsp (5g) garam masalaGround garam masala
- ●1 tsp (5g) cumin powderGround cumin
- ●1 tsp (5g) coriander powderGround coriander
- ●1/2 tsp (2g) turmeric powderGround turmeric
- ●1/2 tsp (2g) red chili powderGround red chili
- ●to taste saltSalt for seasoning
- ●for frying ghee or oilFor frying the monkfish
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
In a blender or food processor, combine lemon juice, garam masala, cumin powder, coriander powder, turmeric powder, and red chili powder. Blend until smooth.
- 3
Add the monkfish fillets to the marinade and coat evenly. Let it marinate for at least 30 minutes.
- 4
Line a baking tray with parchment paper and place the marinated monkfish fillets on it.
- 5
Brush the tops of the monkfish fillets with buttery spread.
- 6
Sprinkle crispy breadcrumbs over the top of each fillet.
- 7
Bake the monkfish in the preheated oven for 10-12 minutes or until cooked through.
- 8
Meanwhile, toast the Australian bread slices until crispy.
- 9
To serve, place the toasted bread slices on a plate and top with a baked monkfish fillet. Garnish with fresh cilantro if desired.