THAI MONKFISH CURRY
Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.
Provided by meg76
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 3
Number Of Ingredients 9
Steps:
- Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
- Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 11 g, Cholesterol 28.3 mg, Fat 34.2 g, Fiber 2.7 g, Protein 20 g, SaturatedFat 25.5 g, Sodium 693.5 mg, Sugar 3.8 g
CURRIED MONKFISH WITH APPLE AND DATE COMPOTE
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.
MONKFISH WITH OLIVE SAUCE AND TOMATO COMPOTE
Steps:
- Season the smoked monkfish with salt and freshly ground pepper. To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate. Garnish with a bay leaf and drizzled with olive oil, if desired.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn. Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick. Add a pinch of sugar, to taste.
- In a medium bowl, combine the chopped onion, garlic, shallot, and black olives. Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl. Add the olive oil and sherry wine, and stir to combine. Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency. Add a pinch of salt, to taste.
CURRIED MONKFISH
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
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.
HOT CURRIED FRUIT COMPOTE
This colorful, delicious side dish is a favorite with baked ham but also works well with traditional turkey and other poultry entrees. The curry gives it an interesting flavor, and it's a nice substitute for cranberry sauce. -Carole Martin, Vernon, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Drain the pineapple, peaches and pears, reserving juices; set the fruit aside. In a saucepan, combine the cornstarch, sugars and curry powder. Gradually stir in reserved juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in apple rings and reserved fruit; heat through. Remove from the heat; stir in cherries.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 0 protein.
APPLE & PEAR COMPOTE WITH DATES (FOR 1)
I love fruit desserts and this is my favourite at the moment. Quick and guilt free too as it only contains fruit. Serve warm or cold. It doesn't really need anything else but I have topped with plain yoghurt in the past.
Provided by auntchelle
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel and core apple and pear. Dice into 2cm pieces.
- Place apple, pear and lemon juice in small saucepan. Cook, covered, over low heat for about 10 mins or until fruit is soft.
- Meanwhile, combine dates, orange rind and juice in a small microwave safe bowl. Cook in microwave, on high for 90 seconds, stirring twice during this time. Set aside to cool. (You could also cook this in a pan, on the stove, for about 5 mins or until liquid has been absorbed.).
- To serve place apple & pear mix in the bottom of the bowl and top with the dates.
- Top with finely shredded orange rind if desired.
Nutrition Facts : Calories 313.6, Fat 0.6, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 83.5, Fiber 11.6, Sugar 62.7, Protein 2.5
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