A simple, light, and tasty dish, perfect to serve cold in summer or warm in other seasons. Monkfish and potatoes with chimichurri sauce, a flavorful and appetizing recipe, perfect as a main course or appetizer. Chimichurri sauce is a widely used condiment in Latin America (especially in Argentina), mainly used for meat, both before and after cooking, but it’s also great on fish or crostini… it’s based on chili pepper, garlic, and aromatic herbs, you’ll see it’s very easy to make. Try this recipe, it’s really very appetizing!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Energy 276.02 (Kcal)
- Carbohydrates 30.16 (g) of which sugars 1.40 (g)
- Proteins 27.72 (g)
- Fat 4.69 (g) of which saturated 0.90 (g)of which unsaturated 1.51 (g)
- Fibers 3.81 (g)
- Sodium 201.98 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs monkfish
- 1 lb potatoes
- 1 bunch parsley
- 2 pinches dried chili pepper
- 1 clove garlic
- oregano (or thyme)
- apple cider vinegar (or white wine vinegar)
- extra virgin olive oil
- pepper
- salt
Tools
- Non-stick Griddle non-stick
- Pot
- Colander
- Bowl
Preparation
Wash and peel the potatoes. Boil them in salted boiling water for about 30 minutes, or until they are tender. Once done, drain them and let them cool.
While the potatoes are cooking, prepare the chimichurri sauce: put the oregano and chili pepper in a bowl, add a splash of water to soften them.
Chop the garlic with the parsley and put everything in the bowl. Mix, add 2-3 tablespoons of oil, 1-2 tablespoons of vinegar, salt, and pepper.
Mix well and let it infuse.
Now clean the monkfish (I had two small ones) by removing the dark skin and central bone. Brush the fillets with a little oil and cook them on a hot griddle.
Add a pinch of salt and turn them a couple of times. 4-5 minutes of cooking should be enough, but adjust based on the size of the fillets.
Once ready, remove them from the griddle and wrap them in an envelope of foil or parchment paper, so they don’t lose their juices. Let them rest for 10-15 minutes, then cut them into pieces.
Cut the potatoes into pieces and place them in a bowl, add the monkfish and dress with the chimichurri sauce.
Mix gently, adjust salt and oil if necessary.
Your monkfish and potato salad with chimichurri sauce is ready to be served… if you let it infuse a bit and serve it at room temperature, it’ll be even better.
Tips and Variations
You can use a pre-made chimichurri spice mix, usually found at marketplaces, on stands selling loose spices. In this case, just add extra virgin olive oil and vinegar (or water).
Do not overcook the monkfish, otherwise it will become too dry inside.
You can steam or microwave the potatoes instead of boiling them.
If you want to continue following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content may contain sponsored affiliate links.
