• Ancho Dusted Pan Seared Monkfish With Roasted Corn Relish

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    • 2 Tbsp. extra virgin olive oil
    • 1 lrg red onion finely minced
    • 4 x garlic cloves finely minced
    • 1 c. dry white wine
    • 2 Tbsp. green curry paste
    • 4 c. clam stock
    • 2 x corn husks minced
    • 1 c. heavy cream
    • 1 c. roasted corn kernels Salt to taste Freshly-grnd black pepper to taste Minced fresh cilantro
    • 1 c. roasted corn kernels
    • 3 Tbsp. finely minced red onion
    • 1 x ancho chile seared in a warm pan till pliable, seeds removed, diced fine
    • 1/4 c. fresh lime juice
    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. minced cilantro Salt to taste Freshly-grnd black pepper to taste
    • 2 x monkfish tails - (1 lb ea) Extra virgin olive oil as needed Ancho chile pwdr to taste Salt to taste


    1. Green Curry-Roasted Corn Sauce: Heat oil in a medium saucepan over high heat. Add in onions and garlic and cook till soft. Add in wine and cook till reduced by 3/4. Add in the curry paste and cook for 2 min. Add in the clam stock and corn husks and cook till reduced by 1/2.
    2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add in the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add in the cilantro.
    3. Roasted Corn Relish: Combine all ingredients in a bowl and let sit for 30 min before serving.
    4. Monkfish: Preheat oven to 400 degrees. Preheat a large ovenproof skillet over high heat.
    5. Brush monkfish with extra virgin olive oil and season with ancho chile pwdr and salt. Sear on both sides till golden. Transfer to the oven and continue cooking for 8 to 10 min, till just cooked through.
    6. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slices, drizzle with more of the sauce and top with the corn relish and minced cilantro.
    7. This recipe yields 4 servings.

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