Monkfish with Curry Oil
Transform your dinner table into a gourmet dining experience with this irresistible Monkfish with Curry Oil recipe, a dish that combines tender, flaky fish with the bold, aromatic flavors of toasted curry spices. Perfectly seared monkfish fillets are bathed in a luxurious curry oil infused with garlic, ginger, turmeric, and a touch of lime for a zesty finish. This quick and easy recipe, ready in just 35 minutes, is ideal for busy weeknights or an elegant dinner party. Serve over a bed of fragrant basmati rice to soak up every drop of the rich, golden curry oil, and top with fresh cilantro for a burst of color and freshness. Packed with flavor yet delightfully simple, this dish is sure to impress both family and friends while standing out as a healthy and satisfying seafood option.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Monkfish fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 teaspoons Curry powder
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Coconut oil
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 1 piece Lime (zested and juiced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 cups Cooked basmati rice (optional, for serving)
Instructions
Pat the monkfish fillets dry with a paper towel and season with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the monkfish fillets for 3-4 minutes per side until golden brown. Remove from the pan and set aside on a plate.
In the same skillet, reduce the heat to medium and add coconut oil. Once melted, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the curry powder, turmeric powder, and paprika, and cook for another 1 minute to toast the spices.
Add the lime zest and lime juice, mixing well, then turn off the heat. This creates the curry oil base.
Return the monkfish fillets to the skillet, spooning the curry oil over each piece. Cover the skillet and cook on low for 5-7 minutes until the fish is opaque and flakes easily with a fork.
Garnish the monkfish with the chopped fresh cilantro and serve hot over cooked basmati rice, if desired.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
