Curried Monkfish With Apple And Date Compote Recipes

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CURRIED MONKFISH



Curried Monkfish image

Make and share this Curried Monkfish recipe from Food.com.

Provided by Bruce W. Fullerton

Categories     Very Low Carbs

Time 50m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
1 tablespoon onion, chopped
2 cloves garlic, minced
1 1/2 lbs monkfish, tail or 1 1/2 lbs other sturdy fish, such as haddock,cut into 1 1/2 inch chunks
1 tablespoon curry powder
1 cup chopped tomato (fresh or canned)
1 cup nonfat plain yogurt

Steps:

  • Heat oil in a skillet over medium heat.
  • Add onion and cook until they begin to soften, about 5 minutes.
  • Add Garlic and cook for 1 minute.
  • Add fish pieces to the skillet and season with a little salt and pepper.
  • Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
  • Stir in curry powder followed by the tomatoes.
  • Cook until bubbling hot.
  • Reduce the heat and stir in the yogurt.
  • Heat for 1 or 2 minutes, but do not boil.

CURRIED MONKFISH WITH APPLE AND DATE COMPOTE



Curried Monkfish with Apple and Date Compote image

Categories     Fish     Fruit     Herb     Marinate     Sauté     Date     Apple     Bass     Curry     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 tablespoons honey
2 tablespoons whole grain mustard
2 teaspoons curry powder
2 teaspoons chopped fresh thyme or 1 teaspoon dried
4 6-ounce monkfish or sea bass fillets, each cut in half
6 tablespoons (3/4 stick) unsalted butter
2 large tart green apples, peeled, cored, cut into 1/2-inch pieces
20 pitted dates, coarsely chopped
1/2 cup water
2 teaspoons cider vinegar

Steps:

  • Mix honey, mustard, curry and thyme in large bowl. Add fish pieces and toss to coat. Cover and refrigerate 2 hours.
  • Melt 4 tablespoons butter in heavy large skillet over medium heat. Add apples and dates and sauté until apples are golden and almost tender, about 10 minutes. Add 1/2 cup water and simmer until thick syrup forms and apples are tender, about 5 minutes. Mix in vinegar. Season compote to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
  • Melt remaining 2 tablespoons butter in another heavy large skillet over medium heat. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to plates.
  • Meanwhile, stir compote over medium heat until warm. Spoon compote alongside fish and serve.

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