Ancho Dusted Pan Seared Monkfish With Green Curry Roasted Corn Sauce And Roasted Corn Relish Recipes

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ANCHO DUSTED PAN SEARED MONKFISH WITH ROASTED CORN RELISH



Ancho Dusted Pan Seared Monkfish With Roasted Corn Relish image

Provided by Global Cookbook

Number Of Ingredients 16

2 Tbsp. extra virgin olive oil
1 lrg red onion finely minced
4 x garlic cloves finely minced
1 c. dry white wine
2 Tbsp. green curry paste
4 c. clam stock
2 x corn husks minced
1 c. heavy cream
1 c. roasted corn kernels Salt to taste Freshly-grnd black pepper to taste Minced fresh cilantro
1 c. roasted corn kernels
3 Tbsp. finely minced red onion
1 x ancho chile seared in a warm pan till pliable, seeds removed, diced fine
1/4 c. fresh lime juice
2 Tbsp. extra virgin olive oil
2 Tbsp. minced cilantro Salt to taste Freshly-grnd black pepper to taste
2 x monkfish tails - (1 lb ea) Extra virgin olive oil as needed Ancho chile pwdr to taste Salt to taste

Steps:

  • Green Curry-Roasted Corn Sauce: Heat oil in a medium saucepan over high heat. Add in onions and garlic and cook till soft. Add in wine and cook till reduced by 3/4. Add in the curry paste and cook for 2 min. Add in the clam stock and corn husks and cook till reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add in the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add in the cilantro. Roasted Corn Relish: Combine all ingredients in a bowl and let sit for 30 min before serving. Monkfish: Preheat oven to 400 degrees. Preheat a large ovenproof skillet over high heat. Brush monkfish with extra virgin olive oil and season with ancho chile pwdr and salt. Sear on both sides till golden. Transfer to the oven and continue cooking for 8 to 10 min, till just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slices, drizzle with more of the sauce and top with the corn relish and minced cilantro. This recipe yields 4 servings.

Nutrition Facts : ServingSize 232 g, Calories 354, Fat 25.05 g, TransFat 0.0 g, SaturatedFat 8.84 g, Cholesterol 41 g, Sodium 86 g, Carbohydrate 22.5 g, Fiber 2.4 g, Sugar 5.94 g, Protein 3.43 g

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES



Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Steps:

  • Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
  • Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
  • Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

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