Pan-fried spiced monkfish with sweet potato and coriander sauce

Pan-fried spiced monkfish with sweet potato and coriander sauce

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  • 4
  • Easy
  • Health conscious Heart friendly Pescatarian
  • 20 minutes
  • 30 minutes
  • Haute Cabriére Chardonnay Pinot Noir 2005


  • 4-6 small organic sweet potatoes, scrubbed and halved lengthways
  • Olive oil
  • sea salt
  • 700 g skinned monkfish
  • Garam masala
  • Unsalted butter
  • For the coriander sauce, mix together:
  • 1/2 cup thick Greek yoghurt
  • 1/4 cup thick mayonnaise
  • 3-4 tablespoons chopped coriander
  • Squeeze of lime juice
  • Coriander leaves for garnishing

Cooking Instructions

First bake the sweet potatoes: coat them very lightly with oil and season with sea salt. Place cut side down on a baking sheet. Bake at 230°C for 30 minutes or until tender.
Remove the thick bone from the fish. If the fillets are thick, butterfly them.
When the sweet potatoes are done, coat the fish with garam masala, salt and oil.
Shallow-fry the fish in a mix of hot butter and oil until lightly browned and just cooked through.
Serve immediately with the sweet potatoes and the coriander sauce on the side. Garnish with coriander leaves.

TASTE’s take:
Any fresh white fish can be made in this way.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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