Monkfish in adobo marinade recipe
Adobo and escabeche are the two most common types of acidic marinades used in Spanish cooking, and their use in preserving seafood dates back to antiquity. In Andalusia, adobo shows up most famously in this dish: cazón, or dogfish, is cubed and marinated in a mixture of olive oil, sherry vinegar, garlic and spices.
It’s then dredged in flour, quickly fried, and served hot with a squeeze of lemon and a (mandatory, in mybook) glass of fino or manzanilla to balance out the tangy, decadent fish.
The fish needs to be marinated overnight.
Ingredients
- 680 g monkfish or swordfish fillet, skin removed
- 3 tbsp olive oil, plus extra for cooking
- 80 ml sherry vinegar
- 1 tbsp water
- 3 garlic cloves, chopped
- 0.25 tsp smoked Spanish paprika
- 0.25 tsp ground cumin
- 0.25 tsp dried oregano
- 2 bay leaves
- 0.25 tsp ground black pepper
- 0.33 tsp salt
- 1 handful plain flour, enough to coat your fish
- 24 oz monkfish or swordfish fillet, skin removed
- 3 tbsp olive oil, plus extra for cooking
- 2.8 fl oz sherry vinegar
- 1 tbsp water
- 3 garlic cloves, chopped
- 0.25 tsp smoked Spanish paprika
- 0.25 tsp ground cumin
- 0.25 tsp dried oregano
- 2 bay leaves
- 0.25 tsp ground black pepper
- 0.33 tsp salt
- 1 handful plain flour, enough to coat your fish
- 24 oz monkfish or swordfish fillet, skin removed
- 3 tbsp olive oil, plus extra for cooking
- 0.3 cup sherry vinegar
- 1 tbsp water
- 3 garlic cloves, chopped
- 0.25 tsp smoked Spanish paprika
- 0.25 tsp ground cumin
- 0.25 tsp dried oregano
- 2 bay leaves
- 0.25 tsp ground black pepper
- 0.33 tsp salt
- 1 handful plain flour, enough to coat your fish
- 1 dusting smoked paprika
- 1 sprinkle chopped parsley
- 6 lemon wedges
- 1 dusting smoked paprika
- 1 sprinkle chopped parsley
- 6 lemon wedges
- 1 dusting smoked paprika
- 1 sprinkle chopped parsley
- 6 lemon wedges
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Cut the swordfish into 2.5cm (1in) cubes and place in a non-metallic bowl.
- In a separate bowl, mix together 3 tablespoons of the oil and all the remaining ingredients except the flour and garnishes.
- Pour this mixture over the fish, turning to coat each piece. Cover with clingfilm and refrigerate overnight.
- When ready to cook, drain the fish well and blot dry with kitchen paper to remove excess marinade. Put the flour in a shallow bowl and set aside.
- In a large pan over medium-high heat, heat ½cm (¼in) of olive oil until shimmering but not quite smoking.
- Dredge the fish pieces in the flour, shaking off any excess, and fry in batches, turning to brown each side, until crisp and golden (about 1½ minutes per side). Remove them to a plate lined with kitchen paper to drain.
- Transfer to a bowl or small platter, dust with a little paprika and sprinkle with parsley, and serve hot with lemon wedges on the side.
Recipe extracted from Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes by Talia Baiocchi. Photography by Ed Anderson. Published by Jacqui Small (£20).
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