Monkfish with Lemongrass-Scallion Sauce
Yield: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
1 (3- or 4-inch) stalk lemongrass
4 scallions, trimmed and chopped (white and green parts)
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil, plus extra for greasing the pan
1 teaspoon fresh-squeezed lemon juice
1 pound monkfish fillet, membrane removed, chopped into 1-inch pieces
1/4 cup plus 1 tablespoon water
1/4 teaspoon tapioca starch
(optional, for a thicker sauce)
Lemon slices or wedges, for serving
First, make the lemongrass-scallion sauce. Trim the bottom off the lemongrass stalk, slice it lengthwise down the middle, and remove the woody outer layers. Roughly chop the lemongrass and add it to the bowl of a food processor along with the salt and a generous amount of black pepper. Reserve a handful of scallions for garnish, and add the remaining scallions to the food processor. Pulse briefly until the mixture starts to form a paste. Add the olive oil and lemon juice and process until almost smooth.
Grease a nonstick pan with a little olive oil. If you are using an Ozeri Green Earth pan, you only need a tiny amount of oil–drizzle some in and then wipe the pan with a paper towel to make sure it’s evenly coated with a very thin layer. Heat the pan over medium heat.
When the pan is hot, add the monkfish and saute for about 5 minutes, turning the pieces until they are opaque on all sides. Transfer the monkfish to a plate, leaving any juices in the skillet. With the heat still on medium, add the lemongrass scallion sauce and 1/4 cup of water. Cook, stirring, until the mixture starts to bubble. Return the fish to the pan and stir to coat with the sauce. (If you would like to thicken the sauce a bit, mix 1/4 teaspoon tapioca starch with a tablespoon of warm water and stir the mixture into the pan.) Cook, stirring occasionally, for 3-5 more minutes, or until the fish is cooked through. When done, monkfish is springy to the touch and opaque throughout. Let the fish rest for a few minutes before serving. Top with the reserved scallions and serve with lemon wedges.
This fish is delicious on its own, but would also be great with cauliflower rice.