Ancho Dusted Pan Seared Monkfish with Green Curry-R

Name: Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a medium saucepan over high heat.
2
Add onions and garlic and cook until soft.
3
Add wine and cookpeole are s until reduced by 3/4.
4
Add the curry paste and cook for 2 minutes.
5
Add the clam stock and corn husks and cook until reduced by 1/2.
6
Strain the sauce into a clean medium saucepan and bring to a simmer.
7
Add the cream and corn and cook to a sauce consistency.
8
Season with salt and pepper, to taste and add the cilantro.
9
Combine all ingredients in a bowl and let sit for 30 minutes before serving.
10
Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat.
11
Brush monkfish with olive oil and season with ancho chile powder and salt.
12
Sear on both sides until golden brown.
13
Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through.
14
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.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large red onion, finely chopped, 4 cloves garlic, finely chopped, 1 cup dry white wine, and more.

Yes, Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions