Monkfish With Curry Oil Food

THAI MONKFISH CURRY

Thai Monkfish Curry image

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.

Provided by meg76

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 3

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
½ sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons red Thai curry paste
1 (14 ounce) can coconut milk
12 ounces monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped

Steps:

Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 11 g, Cholesterol 28.3 mg, Fat 34.2 g, Fiber 2.7 g, Protein 20 g, SaturatedFat 25.5 g, Sodium 693.5 mg, Sugar 3.8 g

CURRIED MONKFISH

Curried Monkfish image

Make and share this Curried Monkfish recipe from Food.com.

Provided by Bruce W. Fullerton

Categories Very Low Carbs

Time 50m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
1 tablespoon onion, chopped
2 cloves garlic, minced
1 1/2 lbs monkfish, tail or 1 1/2 lbs other sturdy fish, such as haddock,cut into 1 1/2 inch chunks
1 tablespoon curry powder
1 cup chopped tomato (fresh or canned)
1 cup nonfat plain yogurt

Steps:

Heat oil in a skillet over medium heat.
Add onion and cook until they begin to soften, about 5 minutes.
Add Garlic and cook for 1 minute.
Add fish pieces to the skillet and season with a little salt and pepper.
Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
Stir in curry powder followed by the tomatoes.
Cook until bubbling hot.
Reduce the heat and stir in the yogurt.
Heat for 1 or 2 minutes, but do not boil.

MONKFISH WITH CURRY OIL

Monkfish With Curry Oil image

The actual monkfish is one ugly little guy- before some fish market got smart it used to go by names such as "frogfish" and "sea devil." It's tasty, though, and often referred to as "the poor man's lobster." This recipe also includes some green tea, which is an interesting and unique touch. Recipe is from Delicious! Living magazine's February 2002 issue. Time does not include brewing time for tea.

Provided by Roosie

Categories < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
salt and pepper, to taste
2 (1/2 lb) monkfish fillet
1 teaspoon curry powder
1/2 cup brewed brewed green tea
1 tablespoon honey
1 pinch cayenne pepper

Steps:

Heat oil over medium-high heat in a large nonstick skillet.
Salt and pepper the fish and add to skillet.
Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
Lower heat and scrape brown bits off pan bottom.
Add curry powder and cook about 2 minutes or until fragrant.
Return heat to medium-high and add green tea, honey, and cayenne.
Bring to a simmer and add fish back to pan.
Cook until sauce is thick and syrupy.
Serve immediately.

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