100 calorie monkfish chermoula | Matching Food & Wine
This versatile north African-inspired chermoula paste from author and spice expert Kalpna Woolf can be used for vegetables chicken and lamb as well as fish
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Ingredients
- 300g/10.oz monkfish fillets, cut into thick 10–15cm/4–6in chunks
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- ½ tsp ground paprika
- 1 tsp chilli (red pepper) flakes or cayenne pepper (optional)
- ½ tsp finely chopped fresh ginger
- 1 garlic clove, peeled and finely chopped
- 5–6 saffron threads, soaked in 2 tbsp warm water for 3–4 minutes
- juice of 1 lemon, set aside 1 tbsp for the fish
- 2 tbsp olive oil
- ½ tsp salt
- a large handful of fresh coriander (cilantro) leaves, finely chopped
- a small handful of fresh parsley leaves, finely chopped
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