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Pan Seared Monkfish With Corn Avocado Relish

chef.julissa's picture
Ingredients
  Corn ears 3 , kernels removed
  Tomato 1 Large, diced
  Garlic 1 Clove (5 gm), peeled, minced
  Red onion 1 Small, peeled and finely chopped
  Red bell pepper 1 Small, cored, seeded and diced
  Scallions 2 , trimmed and thinly sliced
  Cilantro 1⁄2 Cup (8 tbs), finely chopped
  Olive oil 3 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Avocado 1 Large, diced
  Monkfish fillets 2 Pound, membrane removed, cut into 3-inch pieces
Directions

GETTING READY
1) Preheat the oven to 450°F.
2) In a large bowl, combine the corn, tomato, garlic, onion, bell pepper, scallions, cilantro, 1 tablespoon olive oil, and lemon juice. Mix well.
3) Season the relish with salt and pepper.
4) Cover the bowl and place in the refrigerator for 2 hours.
5) Remove from the refrigerator and stir in the avocado.

MAKING
6) In a large skillet, heat the remaining olive oil, over medium-high heat.
7) Pat dry the monkfish, and sprinkle with salt and pepper.
8) In the hot oil, place 3 to 4 pieces.
9) Sear the fish on each side, until a golden crust is formed. Turn the pieces once while cooking.
10) Transfer the fish to a shallow roasting pan.
11) Repeat the same procedure for the remaining fish. Add more oil to the skillet, if required.
12) In the hot oven, place the fish.
13) Roast until the fish is just done.

SERVING
14) Serve a portion of the relish, topped with 2-3 pieces of the fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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