Pan Fried Monkfish with Mango-mint Salsa

Pan Fried Monkfish with Mango-mint Salsa

2 reviews, 5 star(s). 50% would make again

Ready in 1 hour 13 minutes

Monkfish is a commonly caught in the North Atlantic. Market Price averages $7-$10 CDN per kg. This Recipe is extremely easy to make, Fresh and Light.


4 fresh monkfish fillets
20 Asparagus Spears
1 mango
10 mint leaves
1 Roma/plum tomato
2 tbsp Unsalted butter
1 tbsp Fresh Ground Ginger
1 tbsp Olive Oil
Some Sea Salt

Original recipe makes 4



Remove any additional skin from monkfish. Any skin left can be elastic like and hard to eat. Use sea salt to season fillets and sit in fridge for an hour.

Heat pan to medium-high and arrange fillets around pan, cook 7-10 minutes per side.

While cooking the first side of the monkfish, remove skin from mango and dice. Cut tomato, remove seeds and dice. Chop Mint to fine. Combine Mango, tomato and mint with Olive Oil and a bit of Sea Salt.

Remove excess water extracted from monkfish in the pan and put back on heat.

Melt butter in another pan on medium add ginger, add asparagus. Saute for 5 minutes. Asparagus should be limp but not mushy.

Plate asparagus, then monkfish, then mango mint salsa.

Verified by stevemur
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Calories Per Serving: 319 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cass1423 3y ago

Monkfish is a very watery fish, so remove the excess water from the pan so the fish doesn't cook in its on juices. Additionally you can use any firm-white fleshed fish (Swordfish, Shark). If you like, try marinading the fish with the salt and a little heat (scotch Bonnet, Jerk Seasoning) [I posted this recipe.]
TheSpicyChef01 6y ago

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