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Rape al ajillo applies the spectacular sizzling garlic technique of gambas al ajillo to firm, meaty monkfish - a fish with the texture of lobster and the ability to stand up to intense heat and bold flavors without falling apart. The monkfish tail, cut into thick medallions, is added to furiously hot garlicky olive oil and finished with white wine and lemon juice, the juices combining with the oil to form a light, fragrant sauce. Monkfish has long been prized in Basque and Mediterranean cooking for its versatility, taking on other flavors brilliantly while maintaining its satisfying chew. A squeeze of fresh lemon and scattered parsley complete this quick but impressive dinner.
Prep
10 min
Cook
12 min
Total
22 min
Servings
4 srv
Difficulty
Easy
Calories
245 kcal
For 4 serving(s)
Per serving
Cut the monkfish tail into thick medallions (about 3 cm); pat completely dry and season with salt.
Thinly slice the garlic; break the dried hot peppers into pieces, shaking out the seeds.
Heat olive oil generously in a wide frying pan over high heat until shimmering.
Add the garlic and peppers - they should sizzle immediately; cook 30 seconds until fragrant and beginning to color.
Add the monkfish medallions in a single layer and sear without moving for 2-3 minutes until a golden crust forms.
Flip, add white wine, and cook another 2 minutes, basting the fish with the pan juices.
Squeeze lemon juice over the fish, scatter chopped parsley, and serve immediately from the pan.
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