Shrimp and Monkfish Skillet with Spicy Tomato Sauce

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Season the 2 monkfish fillets and the 12 peeled, deveined raw jumbo shrimp with sea salt and black pepper on both sides; let the monkfish rest for 5 minutes.
2. Heat a nonstick pan over medium-high heat and add 2 tbsp extra virgin olive oil. After 2 minutes, add the monkfish and cook 3 minutes per side (fillets about 1/2 inch thick), for 6 minutes in total. Remove and cover loosely with foil.
3. In the same pan at the same heat, cook the shrimp for 1 minute per side. Remove and cover with foil.
4. In the same pan, add the diced onion and minced garlic and stir into the oil, scraping up the browned bits. After 2 minutes, stir in 1/2 tsp sweet smoked paprika and 1/2 tsp hot smoked paprika.
5. Add about 3/4 cup tomato sauce, season with sea salt and black pepper, and stir until well combined. Simmer for 3 minutes.
6. Lower the heat to low, return the shrimp and monkfish to the pan and heat for 2 minutes.
7. Serve straight from the pan, garnished with lemon slices and chopped fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionLemonShrimpTomato sauceMonkfish