Dish the Fish: Monkfish a la Plancha

Time to relax and taste summer - this quick and easy monkfish recipe does all the work overnight.

Marinated and baked monkfish bites soak up the flavors of summer, with a bit of crunch from chips

Once you try monkfish, you'll want to add it to everything. No delicate flower, this meaty fillet stands up to strong flavors and all cooking techniques. It's also one of those species that is available year-round, but is particularly present in the Gulf of Maine during spring and late fall. Recently, this recipe was served up at a local school and the kids (and staff!) LOVED it.

Monkfish a la Plancha

Serves: 4

Prep time: 15 minutes + overnight

Active cook time: 15-20 minutes

INGREDIENTS:

• 1 lb monkfish, cleaned and diced 

• 1 TB garlic powder

• 1 TB onion powder

• 1 tsp cumin

• 1 tsp coriander, ground 

• 1 TB paprika, sweet 

• 1 tsp salt

• 1 tsp oregano, Mexican, dried 

• 2 TB lime juice

• 1 TB olive oil

• 4 mangos, diced 

• 1 red bell pepper, diced

• 1/4 c diced onion

• 1/4 c cilantro 

• 1/4 c lime juice 

• 1 tsp Aleppo pepper

• Salt to taste 

• 1-2 avocados

• More lime juice!

• Fresh corn tortillas OR tortilla chips

INSTRUCTIONS:

For the fish:

Combine the garlic powder, onion powder, cumin, coriander, paprika, salt, oregano, lime juice and olive oil. Mix to coat the diced monkfish. Marinate overnight (at least 12 hours). Strain and cook on high heat until just browned. Alternatively, the fish can be roasted at 400°F for 12 minutes. 

For the mango salsa:

Combine mango, bell pepper, onion, cilantro, lime juice, pepper and salt. Let sit for at least an hour, ideally overnight. (For a little kick, 1 minced jalapeño is a great addition.) 

For the avocado puree:

Puree or thoroughly mash 1-2 avocados. Season with salt and lime juice to taste. 

For totopos:

Cut fresh corn tortillas into triangles or strips and deep fry at 375F for 3-5 minutes. For a shortcut, use your favorite brand of tortilla chips.

Special thanks to Chef Noly Lopez for this recipe, and for volunteering his time to serve up a great seafood meal for kids!