I just simply had to make fajitas after purchasing my new fajita skillet and tortilla box, but ever the calorie conscious didn't want to make beef fajitas or chicken. I'm leaving cheese and sour cream out of this recipe also, just adding some spicy tomato salsa. I thought that fish would go really well with the salsa and it wouldn't miss the cheese and cream terribly, although, it probably wouldn't have said no to them either!! Never the less, these fajitas are being served with corn tortillas, cajun potato wedges and a large jug of Captain Morgan's Mojitos so they aren't being totally neglected.
- 2 portions of monkfish
- 5 sliced mushrooms
- Corn or flour tortillas
- Tomato salsa
- Cajun potato wedges
- Salad of iceberg lettuce,strips of red pepper and sliced tomato
- 1 tbsp ground cumin
- 1 tbsp dried oregeno
- Juice of a lime
- Salt & pepper
- 1 small jalapeño pepper diced
- 2 tbsp of olive oil
- 1 tbsp of chopped coriander
- 1 finely chopped garlic clove
- 5 cherry tomatoes, sliced
- 1 garlic clove finely diced
- Salt & Pepper
- 1/2 tsp sugar
- 1 tsp red wine vinegar
- 1/2 diced chili
- Juice of half a lime
- Finely diced red onion
- tbsp chopped coriander
Cajun Potato Wedges
- 2 large rooster potatoes, cut into large wedges
- Cajun spice
- 2 tbsp olive oil
- Sea Salt
Captain Morgan's Mojitos
- 12 mint leaves
- 2 tbsp brown sugar
- large volume of ice
- Sparkling water to top up
- 4 limes halved
- 6 shot glasses of Captain Morgan's rum
- To start mix all the marinade ingredients together in a large bowl and add the whole monkfish fillets and leave to marinate for 30 minutes
- For the salsa, mix all the ingredients together and leave for the flavours to mingle for at least half hour at room temperature before serving
- For the wedges, put the wedges in a pan of salted boiling water and boil for 6-8 minutes.
- Drain the potatoes and leave for 5 minutes for all the steam to escape and for the potatoes to dry out a little.
- Return the potatoes to the pan and sprinkle with the cajun spices and oil and shake the pan to distribute the oil and spice around all the wedges.
- Lay the wedges on a baking sheet covered in parchment paper in a single layer and cook in a preheated oven at 200 degrees for 20-30 minutes.
- For the mojitos, bash the mint leaves limes halves and sugar to release all the flavours, add the ice and rum and top with sparkling water. Bottoms up!!
- Heat your saucepan/skillet to hot, fry off the mushooms and then remove from the skillet, and add the monkfish and sear for 6 minutes, turn over the fillets and pour over remaining marinade and cook until the monkfish is firm. Add the mushrooms back to the pan under the monkfish. Wait until cutting the monkfish until serving at the table for a more impressive effect.
- Serve with the tortillas, salsa, salad and cajun potato wedges and wash down with a cool refreshing mojito!