Roasted Monkfish with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't have all evening to spend in the kitchen. Monkfish has this wonderfully firm, almost lobster like texture that gets beautifully caramelized when roasted, and it's packed with lean protein to keep you satisfied. The roasted plantains add a natural sweetness and creamy richness that balances perfectly with the bright cilantro lime sauce, which comes together in just minutes. What I love most is how quickly the whole meal comes together in under an hour, making it perfect for a weeknight dinner that feels restaurant quality. The cilantro in the sauce is full of antioxidants and aids digestion, so you're getting something genuinely nourishing alongside the incredible flavors.
Ella x
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
- 237 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
Detail level
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.