How to cook monkfish fillets to make them look like lobster tails.
Servings: 2 people
- 2 fillets monkfish
- 2 tbsp sweet paprika
- 2 tbsp olive oil
- 1 leaf bay
Season the monkfish, make a roll with every fillet and tie it to keep the shape.
Spread the rolls with olive oil and then with the sweet spanish paprika (pimentón). They must be completely covered.
Boil in water with salt and a leaf of laurel for around 10 minutes.
Serve the monkfish cut in slices, as if it was a lobster tail, with mayonnaise.
Calories: 419kcal | Carbohydrates: 16g | Protein: 32g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 1383mg | Potassium: 1202mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9150IU | Vitamin C: 19.8mg | Calcium: 60mg | Iron: 5mg