Roasted Moroccan Monkfish Recipe

By Jenna Holst

For this dish of roasted monkfish, you need to make Moroccan Spice Mix. You can substitute 1-1/2 tablespoons coarsely ground black or mixed peppercorns for the Moroccan Spice Mix.

[Credit: iStockphoto.com/mphillips007]
Credit: iStockphoto.com/mphillips007

Yield: 4 to 6 servings

Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Spice meter: Moderately spiced

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1-1/2 tablespoons Moroccan Spice Mix

1/2 teaspoon salt

1 to 1-1/2 pounds monkfish filets, rinsed and dark membrane removed

  1. Preheat the oven to 425 degrees F. Using olive oil, lightly coat a baking dish that’s large enough to hold the fish. Set aside.

  2. In a medium bowl or flat shallow dish, combine the lemon juice, remaining olive oil, Moroccan Spice Mix, and salt.

  3. Add the fish to the bowl and turn it to coat it evenly in the spice rub.

  4. Place the fish in the prepared baking dish, the nicest side up. Roast uncovered for 10 minutes, basting occasionally with any pan juices.

    Cover with aluminum foil and roast until the monkfish is cooked through in the thickest part, about 10 to 15 minutes longer.

Per serving: Calories 151 (From Fat 78); Fat 9g (Saturated 1g); Cholesterol 27mg; Sodium 311mg; Carbohydrate 2g (Dietary Fiber 1g); Protein 16g.

Moroccan Spice Mix

Use this fragrant mixture as a rub for chicken, beef, lamb, or firm white fish, such as monkfish. You can also add a teaspoon to a tablespoon to lamb, chicken, or vegetarian stew. You can also use it to spice hamburgers, meatballs, and meatloaf.

Yield: About 1/3 cup

Preparation time: 10 minutes

Spice meter: Moderately spiced

1 tablespoon ground cinnamon

1 tablespoon dried thyme leaves

2 teaspoons freshly grated or ground nutmeg

2 teaspoons freshly ground black pepper

2 teaspoons ground cardamom

1 teaspoon ground ginger

1 teaspoon ground coriander

1/2 to 3/4 teaspoon cayenne

1/4 teaspoon ground cloves

1/2 teaspoon ground mace (optional)

  1. Combine all the ingredients in a bowl.

  2. Stir to mix evenly.

  3. Store in a covered container for up to 6 months.

In Moroccan marketplaces, spice vendors sell spices in large bins. Each vendor also makes his own signature blend of spices, and no two blends are exactly alike.

Per serving: Calories 20 (From Fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrate 4g (Dietary Fiber 2g); Protein 0g.