A samurai in Alicante

July 5, 2016

There is a samurai in Alicante, and officially he works as a fishmonger in the central market. I guess samurai is not really a job title, so he had to recycle himself as fishmonger to make a living. I could spend hours watching him slicing a tuna fillet, while his wife gives me advices on how to cook monkfish ;)

 

My sister-in-law bought monkfish for her 1-year-old son and I ate the leftovers literally licking the pan; this was just before the hogueras (the huge Alicante fair that involves the whole city centre) and the samurai's holiday, so I patiently had to wait another week to have my own monkfish ;)

 

In doubt between sauce and white, I chose both ;)

 

MONKFISH WITH TOMATO SAUCE AND THYME

 

A few spoons of plain tomato sauce

200 gr sliced monkfish

oil EVO

thyme leaves

 

Place the tomato sauce and a couple of spoons of water in a pan; when hot, add the monkfish and let it cook no more than 1 minute per side; take the fish out and blend the tomato. Serve with the sauce, thyme leaves and oil EVO

 

MONKFISH WITH CARAMELISED WHITE ONIONS

 

1 onion

200 gr sliced monkfish

oil EVO

ground pepper

 

Cut the onion in julienne, place the slices in a pan with a couple of water spoons and cook until soft. Then add some oil EVO and cook until golden. Add a couple of water spoons and the fish. Cook no more than 1 minute per side and serve with ground pepper.

 

 

 

 

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