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Cajun & Creole · Main
Cajun Monkfish with Chorizo and Parmesan Polenta
Monkfish rubbed with a smoky paprika and oregano crust, cooked with sliced chorizo and thyme, set on rich brown butter Parmesan polenta and finished with chipotle butter.
- YieldServes 2
- Hands-on22 min
- Total22 min
- Difficulty
Ingredients
- 1 tspsmoked paprika
- 1 tspblack pepper, freshly ground
- 1 tspdried oregano
- 2monkfish fillets, about 180 g each
- 1 tbspolive oil
- 120 gchorizo sausage, sliced into 5 mm rings
- 3 sprigsthyme
- 1lemon, juiced
- 1 tbspchipotle paste, heaped
- 1 tbspbutter, heaped
For the polenta
- 90 gbutter
- 90 gquick-cook polenta
- 400 mlvegetable stock, or water
- 60 gParmesan cheese
- to tastesea salt and freshly ground black pepper
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