Monkfish Recipes

Monkfish Creole recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes
An easy peasy dish made up of storecupboard ingredients, this lip-smacking recipe sounds unusual but tastes exceptional. Serve with mashed potato or chunks of warm bread.


  • 400g monkfish, skinned and boned
  • 400g tin chopped tomatoes
  • 200g tin sweetcorn, drained
  • 1 onion
  • 200g kale leaves
  • 150ml chicken stock
  • 1 tbsp. oil
  • 225g tin pineapple in juice
  • Salt and pepper
  • 1 tbsp. Creole seasoning


  1. Dice the onion. Cube the monkfish. Bring a pan of salted water to the boil. Add the kale and simmer for 5 minutes, then drain.

  2. Meanwhile, fry the onion in the oil for 5 minutes. Add the seasoning and sweetcorn and fry for one minute.

  3. Add the tomatoes, kale and 150ml stock. Simmer for 5 minutes.

  4. Add the monkfish and pineapple. Simmer for 5 minutes or until the monkfish is cooked through. Serve.

For extra punchy flavour, try adding a fresh chilli to the dish. You could also add chilli powder. Recipe serves 2.

Author: Laura Young.

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400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
150mlabout ¾ cup (0.634 cups based on 236.59 mililitres in a US cup)
225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)


Published: June 20, 2012
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