Serrano ham and monkfish recipe. Cooked this the other day after being given the simple recipe from our local fish monger. Classy tapas! Stacks of flavour!
1 Large Monkfish tail (500 - 600g)
2 Sprigs fresh thyme
14 – 16 slices of serrano ham
3 medium vine Tomatoes
How to Make:
1.Take one large monkfish tail and chop in half.
2.Sprinkle the fresh thyme over the fish.
3.Wrap the tail in strips of thinly sliced serrano ham and secure in place with cocktail sticks. (Longer slices for the thicker end of the monkfish tail)
4.Place under the grill for 10 minutes or until the fish is firm.
5.Cut into medallions around 1 inch thick.
6.Drizzle with a good extra virgin olive oil and serve hot.