Roasted Monkfish with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
Ingredients
- 4 piecesmonkfish fillets(about 6 oz each, patted dry)
- 2ripe plantains(peeled and cut into 1/4-inch thick chips)
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 236.59 mlfresh cilantro(loosely packed)
- 3 tablespoonsfresh lime juice
- 2garlic cloves(minced)
- 1shallot(minced)
- ½red chili pepper(finely diced, seeds removed)
- 2 tablespoonsvegetable broth
- ½ teaspoonsmoked paprika
Instructions
- 1
Preheat oven to 425°F (220°C). Toss plantain chips with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper on a large baking sheet. Spread in a single layer and roast for 12-14 minutes until golden and crispy at the edges, stirring halfway through.
Tip: Choose plantains that are yellow with some black spots for the best balance of sweetness and starch.
- 2
While plantains roast, make the cilantro-lime sauce by combining fresh cilantro, lime juice, minced garlic, shallot, red chili pepper, and vegetable broth in a blender. Pulse until smooth but still vibrant green. Set aside.
Tip: Don't overblend the sauce; a slightly chunky texture adds better flavor and texture.
- 3
Pat monkfish fillets completely dry with paper towels. Season both sides generously with remaining salt, black pepper, and smoked paprika.
Tip: Dry fish is essential for achieving a nice sear and preventing the fish from steaming.
- 4
Heat remaining 3 tablespoons olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place monkfish fillets in the pan and sear for 2-3 minutes per side until golden brown.
Tip: Don't move the fish around—let it develop a golden crust before flipping.
- 5
Transfer the skillet to the oven and roast monkfish for 8-10 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Tip: Monkfish is often called 'poor man's lobster' for its firm, slightly sweet texture—avoid overcooking it.
- 6
Remove plantains from oven and transfer to a serving platter. Plate the roasted monkfish fillets alongside the plantain chips.
Tip: Keep plantains warm by tenting them loosely with foil while finishing the fish.
- 7
Drizzle the cilantro-lime sauce over the monkfish fillets and around the plate. Serve immediately with lime wedges on the side.
Tip: You can also serve the sauce on the side for guests to control their own portion.
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