Ancho Dusted Pan Seared Monkfish With Roasted Corn Relish Recipes

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

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.

ROASTED CORN AND GREEN RELISH

Steps:

• Preheat a grill to 350 degrees F.
• Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.
• Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.