Monkfish with Curried Mussels and Chargrilled Vegetables

  • Serves: 2


2 x 170g portions of monkfish tail
Sea salt and freshly ground black pepper
8 tbsp Donegal Rapeseed Oil infused with curry
400g fresh mussels, cleaned
50ml cream
200g mixed chargrilled vegetables, peppers, courgette, etc.
Fresh dill sprigs to garnish


  • Season the monkfish tail with sea salt and freshly ground black pepper.
  • Heat a non stick frying pan over a high heat. When hot add 6 tbsp of the curry oil to the pan.
  • Place the monkfish in the pan and pan fry on all sides until cooked through. Set aside.
  • Heat a saucepan over a high heat until smoking hot. Add the remaining curry oil. Place the mussels into the pan and cover with a tight fitting lid. Cook the mussels for 2-3 minutes until they are all fully opened. Add the cream to the pan and simmer for 1 minute. Season with sea salt and pepper.
  • Spoon the mussels onto a plate and drizzle over a, little of the cream.
  • Slice the monkfish and serve with the chargrilled vegetable. Garnish with a few dill sprigs.
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