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Indian-Spiced Seared Monkfish


Ground cumin
1 ½ tsp
Mustard seed
1 ½ tsp
1 ½ tsp
1 ½ tsp
Red pepper flakes
½ tsp
Monkfidh fillets
4 (1 ½ lb)
Olive oil
1 tbsp
Fresh orange juice
1 cup
Sweetened coconut milk
1 cup
Ruby red grapefruit – peeled and sectioned
Orange – peeled and sectioned
1 large
1 ½ cups
Cilantro – chopped
¼ cup
½ tsp
Fresh spinach – stemmed and washed
1 ½ pounds

Preheat oven to 375F. Combine first 5 ingredients and coat fish with spice mixture. In large nonstick skillet, heat olive oil over medium heat. Quickly sear fish on both sides; pour orange juice and coconut milk over fish. Place skillet in oven; roast 18-20 minutes; turning once until fish is cooked. Remove fish; keep warm. Heat half of orange-coconut mixture in skillet until slightly thickened; add orange, grapefruit. Add water to remaining orange-coconut mixture to obtain 2 cups liquid. Bring to boil; stir in couscous, cilantro and salt. Remove from heat, cover, let stand 5 minutes. Fluff with fork. Cook spinach in skillet, covered, over medium heat until wilted 2-3 minutes. Place couscous on plates, top with spinach, fish and sauce.