Best 2 Spiked Monkfish Over Couscous Recipes

## Spiked Monkfish over Couscous: A Delightful Fusion of Mediterranean Flavors

Indulge in the tantalizing flavors of the Mediterranean with our curated collection of spiked monkfish over couscous recipes. This delectable dish combines the delicate texture of monkfish with the fluffy goodness of couscous, creating a harmonious balance of flavors and textures. Each recipe offers a unique twist on this classic dish, incorporating a variety of aromatic spices, tangy sauces, and fresh herbs. From the zesty lemon-herb sauce to the rich tomato-based stew, these recipes cater to diverse palates and preferences. Embark on a culinary journey as you explore the vibrant flavors of the Mediterranean, creating a dish that is both visually stunning and bursting with taste.

Check out the recipes below so you can choose the best recipe for yourself!

ANCHO DUSTED PAN SEARED MONKFISH WITH GREEN CURRY-ROASTED CORN SAUCE AND ROASTED CORN RELISH

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

Provided by Bobby Flay

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 22

Ingredients

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
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
2 (1 pound) monkfish tails
Olive oil
Ancho chile powder
Salt

Steps:

Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cookpeole are s until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.
Combine all ingredients in a bowl and let sit for 30 minutes before serving.
Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. 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.

SPIKED MONKFISH OVER COUSCOUS

SPIKED MONKFISH OVER COUSCOUS image

Categories Fish

Yield 4

Number Of Ingredients 12

Ingredients

Ingredients
1/4 cup olive oil
1 onion, finely chopped
2 green bell peppers, finely chopped
4 carrots, thinly sliced
14 oz can plum tomatoes, chopped with juices
1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper
1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks
2 cups fish stock or clam juice
10-ounce box (1 3/4 cups) plain couscous
2 tablespoons unsalted butter
Salt and pepper

Steps:

Directions Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top.

Tips:

Cook the monkfish until it is just opaque in the center. Overcooking will make it tough and rubbery.
Use a flavorful white wine for the sauce. A dry Riesling or Pinot Grigio would be a good choice.
Add some vegetables to the sauce for extra flavor and nutrition. Chopped onion, celery, and carrots would all be good additions.
Serve the monkfish over couscous or rice. Both of these grains will soak up the delicious sauce.
Garnish the dish with fresh herbs, such as parsley or cilantro. This will add a pop of color and flavor.

Conclusion:

Spiked monkfish over couscous is a delicious and easy-to-make dish that is perfect for a weeknight meal. The monkfish is cooked in a flavorful white wine sauce, and served over a bed of fluffy couscous. The dish is garnished with fresh herbs, and can be served with a side of vegetables. This dish is sure to please everyone at your table.