ezRecipe-Zee: Cooking Recipe: How to make Ancho Dusted Pan Seared Monkfish With Roasted Corn Relish

Ancho Dusted Pan Seared Monkfish With Roasted Corn Relish

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Date Added:	November 20, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Main Dish, Copy Cat / Restaurant

Ingredients:

                    === GREEN CURRY-ROASTED CORN SAUCE ===
2     tablespoons   olive oil
1     large         red onion
4                   garlic cloves
1     cup           dry white wine
2     tablespoons   green curry paste
4     cups          clam stock
2                   corn husks
1     cup           heavy cream
1     cup           roasted corn kernels
                    Salt
                    Freshly-ground black pepper
                    Chopped fresh cilantro
                    === ROASTED CORN RELISH ===
1     cup           roasted corn kernels
3     tablespoons   finely chopped red onion
1                   ancho chile
                    until pliable, seeds removed, diced fine
1/4   cup           fresh lime juice
2     tablespoons   olive oil
2     tablespoons   chopped cilantro
                    Salt
                    Freshly-ground black pepper
                    === MONKFISH ===
2                   monkfish tails - (1 lb ea)
                    Olive oil
                    Ancho chile powder
                    Salt

Directions: one line for each direction. When saved the lines will be numbered.

Green Curry-Roasted Corn Sauce: Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cook until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2.
Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.
Roasted Corn Relish: Combine all ingredients in a bowl and let sit for 30 minutes before serving.
Monkfish: Preheat oven to 400 degrees. Preheat a large ovenproof skillet over high heat.
Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to 10 minutes, until just cooked through.
Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slices, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* HOT OFF THE GRILL with Bobby Flay - (Show # HG-1E23) - from the TV FOOD NETWORK