Pan Fried Monkfish with Mango-mint Salsa

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.

Ingredients

Directions

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.

Reviews

☆☆☆

Don't salt the fish beforehand. Removes little water but saturates fish with salt no matter how much you rinse. Fish is bland. Needs to be coated with a crust with herbs for a good pan-fry. Salsa needs help too.

Blma

☆☆☆☆☆

We grilled the Monkfish instead and then topped with the salsa. To the mango mint salsa, we added some fresh cilantro, tomatoes and more jalapeños to the mix too. Our garden is bursting at the seams, so we used it all. delicious!

manhattanmurdocks

☆☆☆☆☆

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

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