Pan Roasted Monkfish With Coconut Mashed Parsnips
serves 2-4
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2 monkfish filets
red pepper flakes
1 tablespoon unsalted butter
2 teaspoons vegetable oil
1 pound parsnips, peeled and cut into 2-inch pieces
4 thin slices of fresh ginger
2 kaffir lime leaves
2 teaspoons kosher salt
1/2 cup coconut milk
1 lime
prep: 10 minutes
total: 40 minutes
nonstick ovenproof sauté pan, medium saucepan
1. Preheat the oven to 400F. Season the monkfish filets on both sides with a light sprinkling of salt, fresh ground black pepper and red pepper flakes to taste. Combine the vegetable oil and butter in the sauté pan over medium-high heat. When the butter's foam subsides, add the monkfish to the pan. Cook the fish, turning once, until it browns, 4-6 minutes per side.
2. Put the pan in the oven and roast the filets until they are opaque in the center but still moist, 20-30 minutes depending on their thickness.
2. Meanwhile, prep the parsnips and ginger. Put the parsnips, ginger, kaffir lime leaves, and salt in a medium saucepan and add just enough cold water to cover. Cover the pan and bring the water to a simmer. Gently simmer the parsnips until they're tender, 10-15 minutes, then drain them.
3. Pour the coconut milk over the parsnips and mash them with a fork. Add more salt, pepper and coconut milk to taste. Serve the monkfish over the parsnips and sprinkle with more red pepper flakes and a squeeze of lime.
2. Put the pan in the oven and roast the filets until they are opaque in the center but still moist, 20-30 minutes depending on their thickness.
2. Meanwhile, prep the parsnips and ginger. Put the parsnips, ginger, kaffir lime leaves, and salt in a medium saucepan and add just enough cold water to cover. Cover the pan and bring the water to a simmer. Gently simmer the parsnips until they're tender, 10-15 minutes, then drain them.
3. Pour the coconut milk over the parsnips and mash them with a fork. Add more salt, pepper and coconut milk to taste. Serve the monkfish over the parsnips and sprinkle with more red pepper flakes and a squeeze of lime.
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