Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish

Name: Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 ancho chile, seared in a hot pan until pliable, seeds removed and finely diced; 4 servings Ancho chile powder; 2 Tbsps chopped cilantro; 2 corn husks, chopped; 237 milliliters roasted corn kernels; 237 milliliters dry white wine; 4 servings Chopped fresh cilantro; 4 cloves garlic, finely chopped; 2 Tbsps green curry paste; 237 milliliters heavy cream; 59 milliliters fresh lime juice; 2 Tbsps olive oil; 4 servings Olive oil; 907 grams monkfish tails; 1 large red onion, finely chopped; 3 Tbsps finely chopped red onion; 4 servings Salt; 4 servings Salt and freshly ground pepper; 946 milliliters clam stock

Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish might be just the main course you are searching for. This recipe serves 4. One serving contains 816 calories, 38g of protein, and 56g of fat. If you have heavy cream, lime juice, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Heat oil in a medium saucepan over high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onions and garlic and cook until soft.

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Garlic

Onion

Add wine and cookpeole are s until reduced by 3/

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Wine

Add the curry paste and cook for 2 minutes.

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Curry Paste

Add the clam stock and corn husks and cook until reduced by 1/

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Corn Husks

Stock

Strain the sauce into a clean medium saucepan and bring to a simmer.

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Sauce

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Sauce Pan

Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.

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Salt And Pepper

Cilantro

Cream

Sauce

Corn

Combine all ingredients in a bowl and let sit for 30 minutes before serving.

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Bowl

Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat.

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Frying Pan

Oven

Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown.

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Ancho Chili Powder

Olive Oil

Monkfish

Salt

Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro.

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Cilantro

Sauce

Corn

Fish

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Ladle

Oven

Equipment

Ingredients

Servings:

ancho chile, seared in a hot pan until pliable, seeds removed and finely diced 4servings

Ancho chile powder 2Tbsps

chopped cilantro 2

corn husks, chopped 237milliliters

roasted corn kernels 237milliliters

dry white wine 4servings

Chopped fresh cilantro 4cloves

garlic, finely chopped 2Tbsps

green curry paste 237milliliters

heavy cream 59milliliters

fresh lime juice 2Tbsps

olive oil 4servings

Olive oil 907grams

monkfish tails 1large

red onion, finely chopped 3Tbsps

finely chopped red onion 4servings

Salt 4servings

Salt and freshly ground pepper 946milliliters

clam stock

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.