Monkfish with Preserved Lemon
10 oz Monkfish Fillet, Fresh, skinned
1 tablespoon Blended olive oil
1/2 clove garlic, sliced
1 Russet Potato, Peeled, Sliced in ¼” slices
1 Red Onion, Medium, peeled, cut into Quarters.
1 Each Preserved Lemon, Cut in Quarters
10 Green Olives, Pitted
2 Plum Tomatoes, Quartered
4 oz. Fresh Green Beans, Snipped
1 Cup Seafood or Chicken Stock
1 cup fresh flat-leaf parsley delete this item
2 teaspoons Curry Powder
½ teaspoon Turmeric Powder
½ teaspoon Coriander
Pinch Chili Flakes
Kosher salt and black pepper
1 Tablespoon Cilantro Leaves, Fresh
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season Monkfish with Salt & Pepper. Add to hot skillet and sear until lightly browned on all sides.
Remove Monkfish from pan and reserve on warm plate on side
Add the garlic, Red Onion, Potatoes to pan and sauté for 5 minutes.
Add Preserved Lemon and Green Olives to pan
Add Curry Powder, Turmeric, Coriander, Chili Flakes, cook, stirring often, until fragrant, about 30 seconds.
Add Monkfish back into pan
Add stock to pan, Incorporate all ingredients
Cover with Lid or foil and roast in oven for approximately 15-20 Minutes or until fish is cooked through to internal temperature of 135 degrees
Add Green Beans & Tomatoes. Return to oven uncovered for 5 minutes
Remove Monkfish to warm plate or platter, surround with vegetables
Add pan back to stove top, add 1 tbsp of butter
Spoon sauce over fish & garnish with Cilantro Leaves
Serve with Cous Cous, Steamed Jasmine Rice