Saturday, 22nd September 2018
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I had someone stay with me lately who remembered eating this dish in Dwyer’s the night his son was born.

The same son is now 17 so it must have been memorable!

ingredients (for 4)

- 1 Kg. Monkfish

- 2 Red Peppers

- 1 Tbs. Tomato Puree

- 1 Teaspoon Sugar

- 1 Dessertspoon White Wine Vinegar

- 1 teaspoon flour

- 1 teaspoon melted butter

- 1 Pinch Chilli

- Salt and Black Pepper

method

First skin the peppers; if you have a gas cooker put them directly on the flame, moving them about until the skin blackens all over. Or halve them and put under a very hot grill until they blacken. Either way, run them under some cold water to remove all the burnt skin. Cut them in half and discard the stems and all the seeds inside. Now put the peppers, the tomato puree, the flour and butter, sugar, vinegar and seasonings into a processor and liquidize.

To skin the monkfish, slit the skin around the base of the tail and pull off like a sock. Now remove as much of the inner skin as you can. Bone the Monkfish (easy with a monkfish as it only has a central bone, and cut into bite sized pieces.

Lightly oil a nonstick pan. Heat it well and brown the fish all over quickly on this. Add the pepper mixture, bring to the boil and simmer together for 4-5 minutes. Serve with rice or plain boiled potatoes.

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