Spiced Fish Fry


  • 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
  • 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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