Monkfish always has a wonderful meatiness, which really works well with nutty Mediterranean flavours such as Azada’s Hazelnut Oil. It is quick-cooking, which means you can have a light, healthy meal in a matter of minutes.
Hazelnut Oil adds extra-luxuriousness with the addition of a creamy nuttiness which creates wonderful infused flavours to any dish. The Hazelnut Oil is buttery and neutral-tasting which works well with seafood creating a sweet flavour profile.
3 tablespoons Azada’s Hazelnut Oil
400 grams monkish fillets, cut into chunks
100 grams coarsely chopped skin-on hazelnuts
100 grams mixed yellow and red tomberries
1 small shallot, finely diced
1 sprig fresh tarragon
1 teaspoon cider vinegar
Sea salt and freshly ground black pepper
Toast the hazelnuts in a frying pan, tossing occasionally until golden brown for about 10 minutes on medium heat and set aside to cool.
Meanwhile, heat Azada’s Hazelnut Oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the shallots, season with salt and pepper and cook for about 5 minutes, until translucent.
Season the monkfish and add to the onions, cook until golden brown for about 2-3 minutes on each side, depending on size.
Add tomberries and cook, tossing, until some of the tomatoes have burst, for about 3 minutes. Add a splash of cider vinegar, season with hazelnuts and tarragon and serve.