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    • Monkfish with Coconut-Curry Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 309; Fat 12.2g; Carbs 7.9g; Protein 24.7g
    Monkfish with Coconut-Curry Sauce is a delicious and easy-to-make seafood dish that will please even the pickiest of eaters. It is a flavorful blend of monkfish, olive oil, onion, garlic, ginger, cumin, coriander, turmeric, cardamom, cayenne pepper, coconut milk, vegetable broth, lemon juice, and cilantro. The combination of flavours creates a unique and delicious curry sauce that will tantalize your taste buds. This dish is perfect for a quick weeknight meal or a special occasion.    
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    Ingredients

    • 2 pounds monkfish fillets
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon cayenne pepper
    • 1 (14 ounce) can coconut milk
    • 1/2 cup vegetable broth
    • 2 tablespoons lemon juice
    • 2 tablespoons chopped fresh cilantro
    • Salt and pepper to taste

    Method

    • To make this Monkfish with Coconut-Curry Sauce, begin by heating the olive oil in a large skillet over medium heat.
    • Add the onion and garlic and sauté for 3-4 minutes, or until the onion is softened.
    • Add the ginger, cumin, coriander, turmeric, cardamom, and cayenne pepper and cook for 1 minute, stirring constantly.
    • Next, add the monkfish fillets and sauté for 3-4 minutes, or until the fish is lightly browned.
    • Pour in the coconut milk and vegetable broth and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the fish is cooked through.
    • Finally, stir in the lemon juice and chopped cilantro and season with salt and pepper to taste. 
    • Serve warm with your favorite side dishes. Enjoy!
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