Name: Monkfish with Red Pepper Paste, Fresh Tomatoes, and Sriracha Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Two 250g monkfish fillets (cleaned and prepared by the fishmonger, cut into portions as desired); 1 banana shallot or white onion, chopped; 1 celery stalk, chopped; 1 green bell pepper, diced; 5 garlic cloves, minced; 3 or 4 fresh tomatoes, chopped; 1 tbsp sriracha sauce (or chili powder, to taste); 2 tbsp red pepper paste or 1 tbsp sweet paprika; A splash of white wine or a squeeze of lemon; 3 tbsp or more olive oil; Salt and black pepper, to taste; ½ tsp turmeric (optional healthy boost)

"Discover tender monkfish steeped in a bold red pepper paste sauce, vibrant fresh tomatoes, and fiery sriracha for a quick, flavorful seafood dish. This sustainable fish offers a lobster-like texture with lean protein and low mercury. Perfect for a healthy weeknight meal paired with rice or quinoa."

Method 3 Steps

1

Sauté the monkfish in olive oil over medium-high heat until lightly browned and just cooked through (do not overcook). Remove and set aside.
2

In the same pan, sauté the garlic, followed by the shallot. Once lightly browned, add the remaining vegetables, white wine (if using) or lemon juice, sriracha or chili, red pepper paste or paprika, salt, and pepper. Cover and simmer for about 10 minutes. Add the monkfish, stir to combine, and cook for 2 more minutes. Remove from heat.
3

Serve with rice, quinoa, or mashed potatoes alongside a green salad. Bon appétit!

Monkfish with Red Pepper Paste, Fresh Tomatoes, and Sriracha Sauce

🥗 Ingredients (12 items)

Method 3 Steps

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