A samurai in Alicante
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.
