Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
Serve with tartar sauce for dipping.
From: Martin's Mad About Fish
A delicious Asian-inspired fish dish from Martin Shanahan. Ask the fish monger to cut the monk fish at an angle so you get two to three pieces per person. Don’t forget to ask him to remove the first and second vest.
A delicious chowder full of goodness.
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A real go-to recipe.
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Martin Shanahan lends his fish recipe to Today on RTÉ
If you like sauces, this is a recipe for you.
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