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    • Monkfish with Coconut-Curry Sauce

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    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

    • Monkfish with Coconut-Curry Sauce: Step-by-Step Method
    • Pat monkfish fillets dry with paper towels and season lightly with salt and pepper
    • Cut monkfish fillets into even-sized portions for uniform cooking
    • Heat 1 tablespoon olive oil in a large skillet over medium heat
    • Sear monkfish fillets in hot oil, about 2-3 minutes per side until golden and just undercooked in the center; remove and keep warm
    • In a separate saucepan, heat remaining 1 tablespoon olive oil over medium heat
    • Add chopped onion and sauté until softened and translucent, about 3-4 minutes
    • Add minced garlic and minced ginger; cook, stirring, for 1 minute until fragrant
    • Add ground cumin, ground coriander, ground turmeric, ground cardamom, and cayenne pepper to the onion mixture; cook, stirring, for 1 minute to toast spices
    • Pour in coconut milk and vegetable broth, stirring to combine
    • Bring sauce to a simmer, reduce heat, and cook gently for 8-10 minutes until slightly thickened
    • Stir in lemon juice, adjust salt and pepper to taste
    • Return seared monkfish fillets to the sauce, simmer gently for 2-3 minutes until just cooked through
    • Sprinkle chopped cilantro over the dish just before serving
    • Plate monkfish portions, spooning sauce over the top
    • Serve with a wedge of lemon and extra cilantro for garnish
    • Suggested accompaniment: steamed jasmine rice or seasonal vegetables