Prep 20 mins
Cook 10 mins
The actual monkfish is one ugly little guy- before some fish market got smart it used to go by names such as "frogfish" and "sea devil." It's tasty, though, and often referred to as "the poor man's lobster." This recipe also includes some green tea, which is an interesting and unique touch. Recipe is from Delicious! Living magazine's February 2002 issue. Time does not include brewing time for tea.
- 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
- Heat oil over medium-high heat in a large nonstick skillet.
- Salt and pepper the fish and add to skillet.
- Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
- Lower heat and scrape brown bits off pan bottom.
- Add curry powder and cook about 2 minutes or until fragrant.
- Return heat to medium-high and add green tea, honey, and cayenne.
- Bring to a simmer and add fish back to pan.
- Cook until sauce is thick and syrupy.
- Serve immediately.
Cut the amount of green tea used by 1/2 as a deglazing agent. Add more curry + cayenne. This came out extremely bland...fortunately, I was able to add more spices to the glaze at the last minute and it turned out pretty well. Remember that monkfish filets (around 1/2 pound) are often misshapen and are cut at odd angles. Make sure you sear all sides of it. Also, pre-salt monkfish filets before cooking...for 10-15 minutes, then wipe down excess water/salt. Then, pre-curry them when you sear the filets. It'll make them much more tasty. Directions were good as far as cooking time goes....I only wished that I had used less green tea and more flavorful spices