Rachel was not feeling well earlier, so I went a little crazy at the seafood counter! We started with shrimp pintxos, then stuffed some lettuce leaves with monkfish.... Both recipes are from Teresa Barrenechea's The Basque Table. I changed the sauce for the monkfish as I did not have squid ink on hand. Maybe next time........Heat olive oil
Saute 1 chopped green onion and 3 cloves garlic with 1tsp minced habanero
Add shrimp, cook until pink (about 2 minutes)
Submerge 6 lettuce leaves, drain them, lay them on a plate to dry
Heat olive oil, sauté 1 chopped green onion, 3 cloves garlic for 5 minutes
Add 1 Tbsp flour, stir for 10 minutes
Add chopped monkfish, sauté for 5 minutes
For sauce:
Run 1 chopped green onion, 1 clove garlic, 1/4 cup mango, 1/4 cup orange juice, 2 tsp balsamic vinegar, salt and pepper in a food processor
Place even amounts of monkfish in lettuce, wrap each leaf into a bundle
Drizzle sauce over monkfish parcels
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Listening to Lagos All Routes - Compilation of 70's Nigerian & Ghanan hits
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