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Pan-seared pepper-crusted monkfish medallions served with a creamy mustard and dill sauce, perfect with bubble and squeak.
Fruity sweet and sour fried monkfish tail served alongside crispy deep-fried shredded Savoy cabbage and shaved scallop roe.
Spiced monkfish roasted until tender served with buttery dill crushed potatoes and a tangy cherry reduction sauce.
A hearty seafood stew featuring tender monkfish, spicy chorizo, and a rich yellow split pea and vegetable broth.
A Valencian one-pot seafood dish similar to paella, using short vermicelli noodles instead of rice with a rich homemade stock.
Pan-seared monkfish and steamed mussels in a rich, white wine, cream, and tarragon-mustard sauce finished with saffron.
A quick and flavorful seafood stew featuring monkfish, leeks, and cherry tomatoes simmered in a light fish stock.
Pan-fried pistachio-crusted monkfish served with buttery chive potatoes and a warm cherry tomato and basil sauce vierge.
Deep-fried monkfish strips in sesame batter served with a fresh spicy tomato salsa and pan-fried okra.
Pan-seared monkfish tail seasoned with rosemary and peppercorns, served over balsamic-glazed Puy lentils with roasted garlic butternut squash.
Pan-fried spiced monkfish served over a rich, simmered vegetable curry with okra, tomatoes, and double cream.
Sautéed potatoes and monkfish served with a reduced red wine sauce, herb salsa verde, and topped with Camembert cheese.
Crispy breaded monkfish pieces fried until golden and served with a zesty minty mushy pea dipping sauce.
Savory squid ink paella rice served with buttery roasted monkfish, mussels, and fresh tomato garnish.
A fragrant fusion pie featuring poached monkfish, salmon, and prawns in a coconut-lime sauce topped with mashed sweet potato.