Monkfish in adobo marinade recipe

• 680 g (24oz) monkfish or swordfish fillet, skin removed
• 3 tbsp olive oil, plus extra for cooking
• 80 ml (2.8fl oz) sherry vinegar
• 1 tbsp water
• 3 garlic cloves, chopped
• 0.25 tsp smoked Spanish paprika
• 0.25 tsp ground cumin
• 0.25 tsp dried oregano
• 2 bay leaves
• 0.25 tsp ground black pepper
• 0.33 tsp salt
• 1 handful plain flour, enough to coat your fish
• 1 dusting smoked paprika
• 1 sprinkle chopped parsley
• 6 lemon wedges

1. Cut the swordfish into 2.5cm (1in) cubes and place in a non-metallic bowl.
2. In a separate bowl, mix together 3 tablespoons of the oil and all the remaining ingredients except the flour and garnishes.
3. Pour this mixture over the fish, turning to coat each piece.
4. Cover with clingfilm and refrigerate overnight.
5. When ready to cook, drain the fish well and blot dry with kitchen paper to remove excess marinade.
6. Put the flour in a shallow bowl and set aside.
7. In a large pan over medium-high heat, heat 1/2cm ( 1/4in) of olive oil until shimmering but not quite smoking.
8. Dredge the fish pieces in the flour, shaking off any excess, and fry in batches, turning to brown each side, until crisp and golden (about 1 1/2 minutes per side).
9. Remove them to a plate lined with kitchen paper to drain.
10. Transfer to a bowl or small platter, dust with a little paprika and sprinkle with parsley, and serve hot with lemon wedges on the side.

swordfish fillet, olive oil, sherry vinegar, water, garlic, paprika, ground cumin, oregano, bay leaves, ground black pepper, salt, handful plain flour, dusting smoked paprika, parsley, lemon wedges

Taken from www.lovefood.com/guide/recipes/47355/monkfish-in-adobo-marinade-recipe (may not work)