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| Monkfish With Curry Oil February, 2002 Serves 2 / While monkfish won't win any beauty contests, it's known as "poor man's lobster" due to its similarity in texture and flavor. Ask your fishmonger to remove any gray membranes from the fillets. 2 tablespoons vegetable oil Salt and pepper, to taste 2 monkfish fillets (about 1 pound total) 1 teaspoon curry powder 1/2 cup green tea 1 tablespoon honey Pinch of cayenne pepper 1. In a large nonstick skillet, heat oil on medium-high heat. Salt and pepper the fish. Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan. 2. Lower heat and loosen brown bits off pan bottom. Add curry powder and cook 2 minutes until fragrant. 3. Return heat to medium-high. Add green tea, honey, and cayenne. Bring to a simmer. Add fish back to pan and cook until sauce is thick and syrupy. Serve. Calories 319,Fat 17,Perfat 48,Cholesterol 57,Carbo 10,Protein 33 |