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  • I made monkfish curry last week - was pretty nice.

    My fall back is to get a big fish and bake it with some veg, herbs and plenty glugs white wine.

  • I am actually inclined towards monkfish now, but something lighter than curry (it's part of a 6 course menu).. I'll probably sauté it on a pan and garnish it with a saffron/lemon or mint sauce..

    Same fallback here, but I want to do something different tonight

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