Curried Monkfish With Apple And Date Compote Recipes

Steps:

• Season the smoked monkfish with salt and freshly ground pepper. To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate. Garnish with a bay leaf and drizzled with olive oil, if desired.
• Heat the olive oil in a medium saucepan over medium heat. Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn. Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick. Add a pinch of sugar, to taste.
• In a medium bowl, combine the chopped onion, garlic, shallot, and black olives. Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl. Add the olive oil and sherry wine, and stir to combine. Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency. Add a pinch of salt, to taste.

Steps:

• Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.
• Preheat oven to 450°F. Arrange fish, with marinade still clinging, on rimmed baking sheet. Sprinkle with salt and pepper. Roast until fish feels firm to touch and is cooked through, about 15 minutes. Spoon Fennel-Saffron Compote onto plates. Slice fish on diagonal into 1/2-inch-thick medallions. Arrange atop compote.

Steps:

• Heat oil in a skillet over medium heat.
• Add onion and cook until they begin to soften, about 5 minutes.
• Add Garlic and cook for 1 minute.
• Add fish pieces to the skillet and season with a little salt and pepper.
• Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
• Stir in curry powder followed by the tomatoes.
• Cook until bubbling hot.
• Reduce the heat and stir in the yogurt.
• Heat for 1 or 2 minutes, but do not boil.