Gingered Monkfish

gingered monkfish

Gingered Monkfish

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Servings: 2
Calories: 423


  • 1/2 oz butter
  • 1 medium onion sliced
  • 1 cm 1/2 inch piece fresh root ginger, peeled and chopped
  • 1 clove garlic skinned and crushed
  • 1/2 red pepper chopped
  • 6 oz cauliflower florets
  • 8 oz boned monkfish cubed
  • 1/4 teaspoon turmeric
  • 1/4 pint fresh milk
  • 4 oz skimmed milk soft cheese
  • chopped chives to garnish


  • Melt the butter in a saucepan, add the onion, ginger and garlic. Cook until soft.
  • Add the peppers, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes.
  • Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.
Calories: 423 kcal
Carbohydrates: 17 g
Protein: 24 g
Fat: 29g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 308 mg
Potassium: 1021 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 2012 IU
Vitamin C: 85 mg
Calcium: 170 mg
Iron: 1 mg
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