Mohamed Shili This delicious seafood dish pairs smoky ancho-dusted monkfish with a creamy, green curry corn sauce and a fresh roasted corn relish. It’s an easy and flavorful meal that feels gourmet yet uses simple ingredients like corn, chiles, and fresh herbs. Perfect for a quick dinner that impresses with its balanced mix of heat and creaminess.
Ingredients Needed:
Green Curry-Roasted Corn Sauce:
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 tablespoons green curry paste
- 4 cups clam stock
- 2 corn husks, chopped
- 1 cup heavy cream
- 1 cup roasted corn kernels
- Salt and freshly ground pepper
- Chopped fresh cilantro
Roasted Corn Relish:
- 1 cup roasted corn kernels
- 3 tablespoons finely chopped red onion
- 1 ancho chile, seared in a hot pan until pliable, seeds removed and finely diced
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons chopped cilantro
- Salt and freshly ground pepper
Monkfish:
- 2 (1 pound) monkfish tails
- Olive oil
- Ancho chile powder
- Salt
How To Make Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish?
- Prepare the Green Curry-Roasted Corn Sauce: Heat 2 tablespoons (30 ml) of olive oil in a medium saucepan over high heat. Add the red onion and garlic, and cook until softened. Add 1 cup (240 ml) of dry white wine and cook until reduced by three-quarters. Stir in 2 tablespoons (30 g) of green curry paste and cook for 2 minutes. Pour in 4 cups (960 ml) of clam stock and chopped corn husks, and reduce by half. Strain the sauce into a clean saucepan and bring it to a simmer. Stir in 1 cup (240 ml) of heavy cream and 1 cup (150 g) of roasted corn, cooking until the sauce thickens. Season with salt and pepper, and finish with chopped cilantro.
- Prepare the Roasted Corn Relish: In a bowl, mix 1 cup (150 g) of roasted corn kernels, 3 tablespoons (45 g) of finely chopped red onion, 1 seared and diced ancho chile, 1/4 cup (60 ml) of fresh lime juice, 2 tablespoons (30 ml) of olive oil, and 2 tablespoons (10 g) of chopped cilantro. Season with salt and pepper. Let it sit for 30 minutes before serving.
- Cook the Monkfish: Preheat the oven to 400°F (200°C). Preheat a large ovenproof skillet over high heat. Brush the monkfish tails with olive oil and season with ancho chile powder and salt. Sear the monkfish on both sides until golden brown, then transfer the skillet to the oven. Cook for 8 to 10 minutes until the fish is just cooked through.
- Assemble the Dish: Ladle the sauce onto a serving platter. Slice the monkfish into 3/4-inch thick pieces and arrange them over the sauce. Drizzle with more sauce and top with the roasted corn relish and additional chopped cilantro. Serve immediately.
Recipe Tips:
- Sear Monkfish Well: Searing the monkfish over high heat locks in moisture and adds a rich, golden crust. Make sure the pan is hot before adding the fish to prevent sticking.
- Don’t Skip Straining the Sauce: Straining the sauce after reducing it removes any tough corn husk pieces and gives it a smooth, silky texture.
- Use Fresh Corn for Relish: Freshly roasted corn adds a sweet and smoky flavor to the relish. You can use frozen if fresh isn’t available, but make sure to roast it well.
- Adjust the Spice Level: If you prefer milder flavors, reduce the amount of ancho chile powder or swap it for a mild smoked paprika.
- Rest the Relish: Letting the roasted corn relish sit for 30 minutes allows the flavors to blend and the lime juice to penetrate, making it taste even better.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover monkfish and sauce cool until they reach room temperature. Then, place them in airtight containers and store them in the refrigerator for up to 2 days.
- Freeze: Let the monkfish and sauce cool completely before placing them in separate freezer-safe containers. Freeze them for up to 1 month. To thaw, place them in the refrigerator overnight before reheating.
- Reheat: Heat a skillet over medium heat with a little olive oil. Add the monkfish pieces and warm them gently for a few minutes on each side until fully reheated.
Nutrition Facts
Serving Size: 1 serving (based on a recipe for 4 servings)
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 130mg
- Sodium: 850mg
- Potassium: 900mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 32g
Try More Bobby Flay Recipes:
- Adobo Grilled Veal Flank Steak
- Bobby Flay Chicken Fajitas
- Bobby Flay Chicken And Dumplings
- Bobby Flay Jerk Chicken
Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish
Description
This delicious seafood dish pairs smoky ancho-dusted monkfish with a creamy, green curry corn sauce and a fresh roasted corn relish. It’s an easy and flavorful meal that feels gourmet yet uses simple ingredients like corn, chiles, and fresh herbs. Perfect for a quick dinner that impresses with its balanced mix of heat and creaminess.
Ingredients
Green Curry-Roasted Corn Sauce:
Roasted Corn Relish:
Monkfish:
Instructions
- Prepare the Green Curry-Roasted Corn Sauce: Heat 2 tablespoons (30 ml) of olive oil in a medium saucepan over high heat. Add the red onion and garlic, and cook until softened. Add 1 cup (240 ml) of dry white wine and cook until reduced by three-quarters. Stir in 2 tablespoons (30 g) of green curry paste and cook for 2 minutes. Pour in 4 cups (960 ml) of clam stock and chopped corn husks, and reduce by half. Strain the sauce into a clean saucepan and bring it to a simmer. Stir in 1 cup (240 ml) of heavy cream and 1 cup (150 g) of roasted corn, cooking until the sauce thickens. Season with salt and pepper, and finish with chopped cilantro.
- Prepare the Roasted Corn Relish: In a bowl, mix 1 cup (150 g) of roasted corn kernels, 3 tablespoons (45 g) of finely chopped red onion, 1 seared and diced ancho chile, 1/4 cup (60 ml) of fresh lime juice, 2 tablespoons (30 ml) of olive oil, and 2 tablespoons (10 g) of chopped cilantro. Season with salt and pepper. Let it sit for 30 minutes before serving.
- Cook the Monkfish: Preheat the oven to 400°F (200°C). Preheat a large ovenproof skillet over high heat. Brush the monkfish tails with olive oil and season with ancho chile powder and salt. Sear the monkfish on both sides until golden brown, then transfer the skillet to the oven. Cook for 8 to 10 minutes until the fish is just cooked through.
- Assemble the Dish: Ladle the sauce onto a serving platter. Slice the monkfish into 3/4-inch thick pieces and arrange them over the sauce. Drizzle with more sauce and top with the roasted corn relish and additional chopped cilantro. Serve immediately.
Notes
- Sear Monkfish Well: Searing the monkfish over high heat locks in moisture and adds a rich, golden crust. Make sure the pan is hot before adding the fish to prevent sticking.
- Don’t Skip Straining the Sauce: Straining the sauce after reducing it removes any tough corn husk pieces and gives it a smooth, silky texture.
- Use Fresh Corn for Relish: Freshly roasted corn adds a sweet and smoky flavor to the relish. You can use frozen if fresh isn’t available, but make sure to roast it well.
- Adjust the Spice Level: If you prefer milder flavors, reduce the amount of ancho chile powder or swap it for a mild smoked paprika.
- Rest the Relish: Letting the roasted corn relish sit for 30 minutes allows the flavors to blend and the lime juice to penetrate, making it taste even better.
Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish