Seafood
Sumac & Za’atar Roasted Monkfish
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12 Reviews
Emily L.
June 12, 2019
I made this last night and it was great! I used halibut because that's what was available at my grocery store and cooked for about 10 minutes (I sliced in half to get a thinner cut of fish). I served with an herby salad and pita. Next time I would add a bit of salt to the rub but otherwise it was great!
sjbarbu
May 24, 2018
We made this recipe last night and it was tasty and creative. We used red snapper instead of monkfish since it was more affordable. The spice rub was interesting but was a bit heavy, handed if directions followed. Would reduce amount of spice rub next time.
Melina
November 5, 2017
Thank you for this wonderful recipe! I made the fish with the salad and it was perfect! The flavours reminded me of home!!
JasonF
August 11, 2017
Your spicy fish recipe sounds delicious. Fish is one dish that goes well with both creamy and tangy sauces and rubs. The Za'atar provides a sharp, tangy hint of thyme, marjoram, savory and sumac. Freshly ground and pure wild thyme adds depth to any dish because of its high essential oil content. It’s hard to find high quality Za’atar without wheat or peanut fillings and other spices added. Did you know Za'atar mixes in the grocery store or supermarket aren't really pure blends? You want a mix with lots of sumac, sesame seeds and real zaatar herb (wild thyme that grows in mountains of Lebanon). After making do with less favorful blends, I finally hit gold with https//www.eatzaatar.com. After trying their blends, you won’t use any other store-bought Za'atar.
elizabeth B.
March 30, 2017
I am buying this book right away!
Having never read your blog please know that hate messages
do not represent a people. There are many American Jews who can
appreciate your food and your deep connection to your family history. Can't wait to dive in.
Elizabeth from Brooklyn
Having never read your blog please know that hate messages
do not represent a people. There are many American Jews who can
appreciate your food and your deep connection to your family history. Can't wait to dive in.
Elizabeth from Brooklyn
joudie K.
March 30, 2017
Elizabeth, thank you for the lovely message. There are so many amazing people out there and this is how my book grew to live its life and take its first breath. I hope you love the book and cook many things from it.
J x
J x
Mike S.
March 29, 2017
Joudie I'm so happy you're on Food52! Your cookbook is my favorite of the year!
joudie K.
March 29, 2017
Oh wow what a lovely first message to receive on here! Thank you so much for the love! I am so pleased you like my book. Please cook and tag me in your food journey. j x
Mike S.
March 30, 2017
I was so excited I forgot to ask my actual question about this recipe! You mentioned "squeezed lemon halves." Is there supposed to be lemon juice as well as zest, or am I just misunderstanding. Thank you!
joudie K.
March 30, 2017
Ha! No worries. Yes lemon juice squeezed aswell. Should be in the recipe which is its not. Will correct it now,
J x
J x
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