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Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish
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Green Curry-Roasted Corn Sauce:
2 tablespoons olive oil
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 cup dry white wine
2 tablespoons green curry paste
4 cups clam stock
2 corn husks, chopped
1 cup heavy cream
1 cup roasted corn kernels
Salt and freshly ground pepper
Chopped fresh cilantro
Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cookpeole are s until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.
Roasted Corn Relish:
1 cup roasted corn kernels
3 tablespoons finely chopped red onion
1 ancho chile, seared in a hot pan until pliable, seeds removed and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped cilantro
Salt and freshly ground pepper
Combine all ingredients in a bowl and let sit for 30 minutes before serving.
Monkfish:
2 (1 pound) monkfish tails
Olive oil
Ancho chile powder
Salt
Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
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