Monkfish With Curry Oil
photo by Lord Skeletor
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 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
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
Roosie
San Francisco, CA