Roasted Monkfish with Daikon and Miso Glaze

Instructions

1. 1

   Preheat your oven to 400°F. Toss the daikon batons with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 12-15 minutes until golden and tender, stirring halfway through.

   Tip: Daikon should have caramelized edges but still maintain a slight firmness.

2. 2

   While the daikon roasts, whisk together miso paste, sake, and dashi stock in a small bowl until smooth. Set aside.

   Tip: Whisking the miso thoroughly prevents lumps in your final glaze.

3. 3

   Season the monkfish fillets generously on both sides with salt and pepper. Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat until foaming.

   Tip: Pat the fish completely dry for a better sear and golden crust.

4. 4

   Sear the monkfish for 2-3 minutes per side until lightly golden. Remove from heat and brush the miso glaze evenly over each fillet.

   Tip: Don't move the fish while searing—let it develop color undisturbed.

5. 5

   Transfer the skillet to the preheated oven and bake for 8-10 minutes until the monkfish is cooked through and flakes easily with a fork.

   Tip: Monkfish is dense and won't dry out easily, but avoid overcooking for the best texture.

6. 6

   In a separate small skillet, melt the remaining 1 tablespoon butter over medium heat. Add sage leaves and cook for 1-2 minutes until crispy, then remove and drain on paper towels.

   Tip: Watch the sage carefully—it burns quickly and will turn bitter if overcooked.

7. 7

   Remove the monkfish from the oven and arrange on serving plates with the roasted daikon. Drizzle with yuzu juice and toasted sesame oil.

   Tip: The acidity of yuzu brightens the rich miso flavors beautifully.

8. 8

   Garnish each plate with crispy sage leaves and sliced scallions. Serve immediately while the fish is still warm.

   Tip: The contrast of crispy sage against tender fish adds wonderful textural interest.