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    • Monkfish with White Beans and Salsa

    Mark Sharron
    Easy
    45 minutes
    01-Feb
    Monkfish with White Beans and Salsa is a delicious and easy-to-prepare meal full of flavour and nutrition. This dish combines the mild, sweet flavour of monkfish with the creamy texture of white beans and the zesty taste of salsa for a meal that is sure to please. The ingredients are simple and readily available, making this a great meal for busy weeknights. This dish is sure to become a family favourite!
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 teaspoon smoked paprika
    • 2 tablespoons white wine
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 1 (15-ounce) can white beans, drained and rinsed
    • 1 pound monkfish fillet, cut into 1-inch cubes
    • 1/2 cup chicken broth
    • Salt and freshly ground black pepper
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons prepared salsa
    • Lemon wedges, for serving

    Method

    • Step-by-Step Method: Monkfish with White Beans and Salsa
    • Gather and prepare all ingredients as listed to streamline workflow
    • Dice the onion and mince the garlic, keeping them in separate bowls
    • Cut monkfish fillet into 1-inch cubes and pat dry with paper towels
    • Drain and rinse white beans thoroughly in a colander
    • Chop fresh parsley and cilantro, reserving for finishing and garnish
    • Heat 1 tablespoon olive oil in a large skillet over medium heat
    • Add diced onion and sauté until soft and translucent, about 4-5 minutes
    • Add minced garlic and cook for 1 minute until fragrant
    • Stir in tomato paste and smoked paprika, gently cooking for 1 minute to deepen flavor
    • Pour in white wine, scraping up any browned bits, and let liquid reduce by half, about 1-2 minutes
    • Add oregano, thyme, and red pepper flakes, stirring to combine
    • Add drained white beans and chicken broth to the skillet, season with salt and pepper; simmer for 5 minutes to meld flavors
    • In a separate nonstick skillet, heat remaining 1 tablespoon olive oil over medium-high heat
    • Season monkfish cubes with salt and pepper
    • Add monkfish to the pan and sear on all sides until golden and just cooked through, about 4-5 minutes total; avoid overcooking
    • Remove the pan with beans from heat and stir in half of the chopped parsley, cilantro, and lemon juice
    • Gently fold in the cooked monkfish cubes to the bean mixture, or serve them laid over the top
    • Spoon the white beans and monkfish mixture evenly onto plates
    • Top each serving with a spoonful of prepared salsa and a sprinkle of the remaining parsley and cilantro
    • Garnish with lemon wedges on the side for extra brightness
    • Serve immediately, ensuring each plate gets both beans and generous monkfish pieces