Grilled Coconut Curry Monkfish

Recipe by: Stefanie Sacks, MS, CNS, CDN

Serves 4

INGREDIENTS

  • 1 1/2 lbs. monkfish, filleted

  • 1 lemon, to clean fish

  • 1 teaspoon salt, to clean fish

  • 1  15 oz can coconut milk, full fat or low fat

  • 1 lime, juiced

  • 1 tablespoon curry powder

  • 1  teaspoon salt

  • 1 teaspoon jalapeno , minced

  • 1/4 cup cilantro, rough chop

DIRECTIONS

1. To remove the blue/silver film from the monkfish, grasp the tail end, and slip your thin, flexible knife into the fillet by the tail end, scraping against the skin and cutting down the length of the fish. You may have to help pull the film away with your hands. Turn the fish over, and if any pieces remain, slip your knife under the end of the remnant, pulling the blade up against the skin and cutting down its length to remove.

2. To clean fish, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Mix with your hands (or a wooden spoon) and let sit for one minute. Then rinse each filet under cold water and place on a clean, dry side towel or layered paper towel. Cut into 2” medallions. 

3. Combine coconut milk, lime, curry powder, salt, jalapeño, and cilantro in a bowl and mix well. Remove 1/3 cup and set aside in a container (will be used as a sauce for the fish when done). Put the remaining marinade in a ziploc bag with the monkfish medallions and let marinate for at least 1 hour (It’s ideal if you can marinate overnight). 

4. Cook on the grill, covered, for about 5-7 minutes. Flip and cook for another 5-7 minutes. Pour reserved marinade over finished fish. 

Grilled Coconut Curry Monkfish.jpg