Monkfish With Curry Oil
Often called 'the poor man's lobster', monkfish is pan-seared and served with a distinctive sauce made from brewed green tea, honey, and curry powder. This Indian-inspired dish comes together in under 30 minutes for a quick yet flavourful meal. The sauce reduces to a thick, syrupy glaze that coats the tender fish fillets perfectly.
Ingredients
- 2 tablespoons vegetable oil
- salt and pepper, to taste
- 2 (1/2 lb) monkfish fillet
- 1 teaspoon curry powder
- 1/2 cup brewed brewed green tea
- 1 tablespoon honey
- 1 pinch cayenne pepper
Method
- Warm the vegetable oil in a large nonstick skillet.
- Season the monkfish fillets with salt and pepper before placing them in the hot pan.
- Cook the fish for 5-8 minutes, turning to brown all sides, then transfer it to a plate.
- Reduce the heat and use a utensil to loosen any browned pieces from the skillet base.
- Stir in the curry powder and let it cook for about 2 minutes until its aroma is released.
- Increase the heat again and pour in the brewed green tea, honey, and cayenne pepper.
- Allow the liquid to reach a simmer before returning the fish to the pan.
- Continue cooking until the sauce has reduced to a thick, syrupy consistency.
- Plate the monkfish and its sauce right away.
Nutrition (per serving)
Sodium42000 mg
Recipe details
Category< 30 Mins
Cuisineindian
AuthorRoosie
