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Chili Garlic Monkfish Pasta

September 30, 2011 By JJ Leave a Comment

Monkfish Pasta w Chili and Garlic
Watching cooking shows when hungry is kind of like going grocery shopping on an empty stomach. Probably not the best idea. We were watching the final episode of The Wild Gourmets in Spain on the ABC the other night … by the end of it I was dying for clams with white beans and tomatoes, and white fish marinated in salsa verde with yellow potatoes and a salad of some kind with jamon and pine nuts and strong blue cheese – I don’t even eat meat, it was at the point of ridiculous.

Garlic Chili Fish Ingredients
Alas it was 8:30 on Saturday night, I was well ensconced in not only my pj’s but the lounge as well, and there was absolutely no way that we were going to leave the apartment and go out in search of pasta with chili and garlic.

Monkfish Pasta w Chili and Garlic
Enter pantry staples and dumb luck of remembering that there was monkfish in the freezer. Voila – dinner on demand. There is pasta, and chili and garlic. There is no going wrong here. Happy bellies. Back to the lounge.

Monkfish Pasta w Chili and Garlic
~~~
Chili Garlic Monkfish Pasta

Ingredients

4 cloves garlic – grated
1-2 tsp chili flakes
2 Tbsp olive oil
1 tsp sea salt

250g wholewheat pasta
200g monkfish

grated lemon zest and chopped parsley to serve

Full Method

Mix together chili, garlic, salt and olive oil. Thinly slice fish. Add 3/4 of the oil mixture to the fish and toss to coat, set aside for 10 mins to marinate.

Cook pasta according to package directions in lightly salted water. Reserving approx 1/2 cup of the pasta water, drain and keep warm.

Cook marinated fish in a large non-stick pan until just brown and cooked through, remove from pan and set aside. Without cleaning out pan, saute remaining oil mixture for a minute. Add a few tablespoons of the reserved pasta water to deglaze pan and make a bit of a sauce. Toss through pasta and gently stir in fish, adding more water if necessary. Finish with lemon zest and fresh parsley. Serve immediately.

Serves 2-3, double as required.

*Notes:

  • You could use prawns [shrimp] for this or clams or any other firm white fish or no fish at all to tell you the truth. Whatever tickles your fancy.
  • Make it Gluten-Free by using GF pasta.

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Filed Under: All Posts, Food, RecipeBox Tagged With: Dairy Free, Dinner, Gluten Free, Pasta, Seafood

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Cheers to the long weekend. . . . Had a bit of a Cheers to the long weekend. 
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Local CA gin, Italian aperitif wine, punchy sparkling water, blood orange. Single bare strobe. That’ll do.
Felt cute, might delete later. Insert quote about Felt cute, might delete later. Insert quote about cracks being how the light gets in ✨. 
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Hollywood, CA. May, 2023.
TGIF y’all. ••• The quail egg mini brunch TGIF y’all. 
•••
The quail egg mini brunch spread is back. This time in all its stop motion glory. Go forth and brunch thyself (waffle thyself? coffee thyself? dealers choice). 💥🍳🧇🍞🥑☕️🫖
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Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
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That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
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#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
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Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
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If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
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What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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Swipe to the end for reference on the size of the eggs and loaf.
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Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
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Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
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Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
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My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
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