Aishling Moore: Hate finding bones in your fish? Try my tandoori monkfish and blood orange salad

I love cooking fish on the bone, especially monkfish as there is only one bone to contend with

Don’t be alarmed by the marinade colouring and charring in the pan — that is the desired result. Picture: Chani Anderson

Sat, 28 Feb, 2026 - 01:00

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Blood oranges are one of my favourite citrus fruits to work with. They are delicious in both the sweet and the savoury side of the kitchen and work especially well with seafood. This time of the year in my kitchen, both at home and in the restaurant, they’ll season much of my dishes with some much-needed sunshine.

At the restaurant, the zests will be used to marinade olives or flavour compound butters, blended with fresh red chillies and cured with sea salt to make a blood orange kosho — a fiery and fruity condiment.