Special Diet

Black Bean Chilli with Monkfish on Toasted Tortilla

cook 30 mins
  • 2 tablespoons groundnut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chilli flakes
  • 400 g (13 oz) monkfish tail, cubed
  • 1 onion, finely chopped
  • 2 garlic cloves, finely diced
  • 200 ml (7 fl oz) red wine
  • 500 ml (17 fl oz) passata
  • 400 g (13 oz) can black beans, drained
  • few dashes of Tabasco sauce
  • 4 large soft tortillas
  • 1 large firm, ripe avocado
  • 1 1/2 tablespoons lime juice
  • 1/2 small red onion, finely chopped
  • 2 tomatoes, deseeded and diced
  • 1 small bunch of coriander
  • salt and pepper
  • Heat the oil in a heavy-based casserole over a medium heat, then add the spices and monkfish and cook for 2 minutes until lightly golden, stirring frequently. Remove the fish from the pan with a slotted spoon and set aside.
  • Add the onion and garlic to the pan and cook for 5 minutes until softened, stirring frequently, then pour in the red wine and passata and add the black beans and a few shakes of Tabasco, to taste. Season with salt and pepper and simmer for 12–15 minutes until thickened.
  • To make the avocado salsa, stone, peel and dice the avocado and gently mix in a small bowl with the lime juice. Add the onion and tomatoes. Finely chop the coriander and stir in, season with salt and pepper and mix well. Set aside.
  • Stir the monkfish into the pan with the black bean chilli and simmer for a further 2–3 minutes until the fish is just cooked.
  • Meanwhile, heat a ridged griddle pan over a medium-hot heat, toast the tortillas and place one on each plate. Spoon over the black bean chilli and monkfish and serve immediately with the avocado salsa.
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