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
COCONUT-CURRY MONKFISH SOUP
A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish, or sablefish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
- Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.
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.
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.
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- Monkfish with Lemon Butter Sauce. I love lemon on fish and I love butter on, well, pretty much everything. This pan-seared monkfish is flavored with simple ingredients but it’s still so tasty!
- Catalan Monkfish. This dish originates from a part of Spain called Catalonia. This is where Spain and France meet on the Mediterranean side. The sauce is a really important part of this dish.
- Baked Monkfish with Lemon, Rosemary, and Breadcrumbs. Since monkfish is a really firm fish, it can stand up to a crispy topping like this recipe. The breadcrumbs are flavored with lemon juice, rosemary, and garlic.
- Spiced Monkfish. This recipe is full of strong flavors that pack a punch. Ginger, saffron, and curry seasoning are an exquisite blend of spices. Monkfish is a really good fish for them because of its meaty texture and naturally sweet flavor.
- Roast Monkfish with Lemon and Parsley Butter. Monkfish really lends itself to different cooking methods due to its firm and meaty texture. I love when meat is pan-seared and then finished in the oven.
- Grilled Monkfish with Roasted Pepper. Not all fish can be grilled because they fall apart easily, but monkfish can easily stand up to a grill. Grilled peppers and onions also play a big role in this recipe.
- Pan-Seared Monkfish with White Wine Garlic Sauce. I love this white wine garlic sauce and monkfish recipe. The sauce is absolutely heavenly. Monkfish is pan-seared with salt, pepper, and olive oil.
- Monkfish and Chips with Remoulade. Any time I have a hearty, firm fish like monkfish, I debate making fish and chips. It does really well in the fryer because of its meaty texture.
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