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Paprika-Cured Monkfish GBC *

Angel Zapata Martin's stunning paprika-cured monkfish recipe is full of the sunshine flavours of Spain. The fish is marinated in fino sherry before being cured in the paprika salt mix, which adds a wonderful depth of flavour.
10 Servings -
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Servings:10  | Calories:168 | Total Fat:12g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 2g
10 %
Total Carb 17g
6 %
Fiber 5g
20 %
Sugars 8g
Cholesterol 0mg
0 %
Sodium 203mg
8 %
Protein 2g
3 %
34% Olive oil
33% Avocado
17% Others combined
14% Dates
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 sprig of rosemary
30 g of ginger , sliced
1 tbsp of peppercorns
350 g of avocado , (weight with stone)
1/4 bunch of coriander
65 ml of olive oil, preferably Arbequina
1 garlic clove , peeled with central germ removed
3 limes , juiced
10 To make the date purée, remove the stones from the dates and add to a blender with a splash of orange juice. Start blending, adding enough orange juice to create a smooth, pipe-able consistency. When you're happy with the texture, pass through a sieve to remove any lumps and store in a piping bag
orange juice
85 g of dates, (weight with stones)
11 To prepare the vinaigrette, combine the lemon juice, lime juice and ginger in a bowl. Mix well, then drizzle in the oil, whisking to combine

Directions : View recipe directions on
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