Monkfish in cajun sauce

First time ever cooking Monkfish which I love for it's firm, lobster-like texture.

This is a quick and easy recipe based loosely on:
http://allrecipes.com//Recipe/monkfish-provincial/Detail.aspx

1 lb monkfish, cut in bitesize chunks
2 small tomatoes, chopped
2 cloves garlic, chopped
1 T flour
1 t cajun seasoning
1 T olive oil
1/2 c wine
1/2 T butter
salt to taste

Recipe portions are very loose.  I didn't measure at all.

1. Fry garlic in olive oil
2. Add tomatoes and cook until flesh starts to break down
3. Mix fish with flour and seasoning
4. Add wine, butter and fish
5. Cover and simmer for 3-4 mins

We had it with a baguette, but it would be better with a side of  rice.

We actually made this with zucchini, but I would skip it next time.  Zucchini doesn't absorb flavors very well.  Mushrooms would probably absorb flavors of sauce nicely.

Aloo Gobhi

We have been on an indian food kick lately.  Meanwhile, I've been wanting to cook with cauliflower, so this dish was a perfect combination.  Our first attempt had too many potatoes and was served with rice.  Too much starch.  Scooping up with paratha is perfect.  Warmed tortillas will work in a pinch.

Source: http://www.sailusfood.com/2008/11/16/sukhi-sabzis-aloo-gobhi/

Sukhi Aloo Gobhi Sabzi Recipe

Prep & Cooking: 40-45 mts

Serves 4-5 persons

Cuisine: North Indian

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Ingredients:

1 large potatoes, peeled and cubed (1/2")

1 whole cauliflower, cut into florets, blanched in hot salt water, drained

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida

1/4 tsp cayenne

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1 tsp garam masala pwd 

pinch of amchur pwd (dry mango pwd) (optional)

salt to taste

coriander leaves for garnish

1 1/2 tbsps oil

1 Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 7-8 mts on low to medium flame. Turn of heat and drain. Keep aside.
2 Heat oil in a vessel, add the grated ginger, asafoetida, coriander pwd, turmeric pwd, red chilli pwd and 2 tbsps of water and saute for 20-30 seconds. Add the blanched gobhi and salt. Cover with lid and cook on medium flame for 4-5 mts.
3 Add the cubed aloo and combine. Place lid and cook for 25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish)
4 Add garam masala pwd and amchur pwd mix well. Cook with out lid for another 2 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot aloo gobhi with phulkas, paranthas or puris.