Rape Andaluz con Miel y Azafran Recipe

by Adrienne Matt on August 14, 2010

in Fish

Scarlett and I referred again to Robert Carrier’s Great Dishes of Spain for this AMAZING dish. The directions were a little wonky, so we modified this one, too.
Monkfish is UGLY and hard to clean, so if you can get someone else to do that for you, you’re lucky. But the taste is spectacular. It flakes fat and the bones are pretty easy to remove.

175g/6 oz seedless raisins, plumped in hot water
175g/6 oz (appx 4) small monkfish tails or (appx 2) sea bass
olive oil
1/4t crushed dried chilies
1/4t cracked black pepper
1/2t powdered cinnamon
1/4-1/2t saffron threads
350g/12 ox Spanish onion, diced
2T cilantro, chopped
4T miel (or 3T molasses and 1T brown sugar)
4T unflavored rice vinegar or white wine vinegar
sea salt

Boil about 1 cup of water. Place the raisins in the hot water and set aside.
Prepare marinade of 4T olive oil, 4T water, chilies, black pepper, cinnamon and saffron threads. Mix well.
Marinade the prepped fish for at least 30 minutes in. Turn the fish at least once. RESERVE the marinade.

When ready to cook, add 4T olive oil to 12-inch frying pan. When the oil is hot, place the fish in the pan and saute on each side until seared. Remove the fish from the pan and set aside.
In the same pan, add onions and saute until transparent. Add more olive oil if necessary and brown the onions. Add the reserved marinade juices. Add cilantro. Stir in the honey, vinegar and drained raisins. Turn the heat to low and simmer sauce for 15 minutes. Taste and season with salt.
Return the fish to the sauce pan, making sure the liquid covers the fish. Cover the pan and cook on low heat for 5-8 minutes or until the fish is warmed through.
Serve with rice, millet or couscous to absorb the juices!

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