MONKFISH SCAMPI

We saw MONKFISH SCAMPI being cooked on a television programme. This is how old fashioned scampi used to be made, although now scampi contains langoustines.
As monkfish was the only option at the supermarket, we decided to have a go at making our own scampi. It was surprisingly easy to make too.
SERVES TWO (as a starter):  Cut around 180g of monkfish into 8 pieces (approx 2cm each). The monkfish bone is easy to remove, alternatively you can ask the fishmonger to take it out. Season with salt, pepper and even add a bit spice if you fancy e.g. curry, chilli, smoked paprika then flour, egg and breadcrumb them. We used Panko breadcrumbs for two reasons - they deliver a light and crunchy result, and we had them in the cupboard. We served ours with mushy peas, to which we added a teaspoon of mint sauce. Shallow fry the scampi until golden brown - 4 to 5 minutes should be enough.
You know we ate this type of food while losing weight. We're now keeping the weight off. It's about eating food you really enjoy, and filling up. No need for hunger!

Be who you want to be.

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Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful weight loss story here.
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