Spiced Fish Fry
Ingredients
| 1/2 lb monkfish fillet | ||
| 1/2 lb sea scallops | ||
| 1 tsp flour | ||
| 2 tsp ground coriander | ||
| 2 tsp ground cumin | ||
| 1 small green bell pepper | ||
| 1 small yellow bell pepper | ||
| 1 onion | ||
| 1/2 lb tomatoes, peeled and seeded | ||
| 2 tsp canola oil | ||
| 1/4 lb bean sprouts | ||
| 1/3 cup dry white wine | ||
| fresh cilantro, chopped to taste | ||
| kosher salt and black pepper to taste |
Directions:
- Slice the monkfish into thin strips and the scallops into thin rounds.
- Halve, seed and finely slice the peppers.
- Slice the onion thinly.
- Skin the tomatoes, slice into wedges and remove seeds.
- On a plate, mix the flour and spices together. Lightly coat all the fish in this mixture.
- Heat 1 tbs oil in a large frying pan, add the fish and stir fry until tender and almost cooked through, about 2-3 minutes.
- Remove from the pan and set aside.
- Add the peppers and onions to the same pan and stir fry over high heat, stirring constantly for 2-3 minutes.
- Add the tomatoes and bean sprouts to the vegetables and cook until the tomatoes begin to soften, about another 2-3 minutes.
- Return the fish to the pan.
- Mix the wine with the cilantro and season to taste with salt and pepper.
- Allow the mixture to reduce slightly and serve over rice or noodles.
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