This roasted monkfish with coconut-pumpkin puree is a great, light fall recipe. Buttery monkfish pairs so well with this coconut-pumpkin puree.
In this monkfish recipe, you prepare a simple and aromatic pumpkin puree. You can use canned pumpkin puree or you can get it straight from a pumpkin. I used canned because it’s what I had on me at the time. If you don’t have pumpkin, boiled sweet potato or butternut squash cubes will work just fine!
Monkfish is a firm, mild, and slightly sweet fish so it works so well with this pumpkin puree. Roasted monkfish is unbelievably easy to make and really doesn’t require much prep.
One thing to note about monkfish is that it holds quite a bit of water. We recommend salting the fish about 20 minutes before roasting. You then pat dry very thoroughly to draw out as much of the water as possible!
How to Make this Roasted Monkfish with Coconut-Pumpkin Puree:
Making this roasted monkfish recipe is simple.
First, start by making the coconut-pumpkin puree. Sauté onions and then garlic until softened. Next, add a can of pure pumpkin puree or 2 cups fresh pumpkin puree* and cook for about 10-15 minutes. Add a can of coconut milk and season with white pepper and simmer an additional 15-20 minutes, stirring often. Use an immersion blender to fully blend the onions into the pumpkin and keep warm.
After that, make the monkfish! After you thoroughly pat the fish dry, pour melted butter on top. Roast on parchment paper or foil for 15-20 minutes. Broil for 3 minutes.
I garnish my dish with crispy onions, mustard oil, and chili oil. You can make your own crispy onions or buy a container! I love the crispy shallots that are in the Asian section of the grocery store! You could also add minced scallions or quickly sautéed spinach on top of the puree to get your greens in!
Looking for more pescatarian recipes? Check my archives!
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Roasted Monkfish with Coconut-Pumpkin Puree
- Baking sheet
- Small pot
- Immersion blender
- 2 teaspoons avocado oil
- 1 yellow onion peeled and diced
- 6 cloves garlic peeled and crushed
- 15 ounce can pure pumpkin puree
- 6 ounce can coconut milk full-fat
- ¼ teaspoon white pepper
- Salt to taste
- 2 6- ounce monkfish fillets bone-in
- 3 tablespoons butter melted
- Salt and pepper to taste
- Crispy onions optional
- Mustard oil or extra virgin olive oil optional
- Chili oil optional
- Aleppo or crushed red pepper flakes optional
Prep the Monkfish:
- Preheat oven to 400ºF. Pat the monkfish dry and season all over with salt. Set aside on a paper towel lined plate for 15-20 minutes. If your kitchen is quite warm, transfer the monkfish to the fridge, uncovered.
Prepare the Coconut-Pumpkin Puree:
- In a small pot, heat 2 teaspoons avocado oil over medium heat. Add the onion and cook, stirring often, for 5-7 minutes until softened. Add the garlic and cook an additional 2 minutes until fragrant.
- Add the canned pumpkin puree and stir to incorporate. Add a few tablespoons of water and stir. Reduce heat and simmer for 15 minutes. Season with salt and the white pepper.
Finish the Coconut-Pumpkin Puree:
- Add the coconut milk to the pot and bring to a low boil. Reduce heat and simmer again for 15 minutes. Using an immersion blender, blend until very smooth and creamy. Taste and season again with salt. Add another sprinkle of white pepper, if desired. Keep warm.
Roast the Monkfish:
- Before roasting, pat the monkfish dry once more. Season again with salt and pepper. Transfer to a lined – either foil or parchment paper – sheet pan. Pour the butter over the fish.
- Transfer the monkfish to the oven for 15-20 minutes until firm and opaque. If desired, broil for 2-3 minutes.
- Spoon the pumpkin puree onto plates and use the back of a spoon to smooth it into a circle. Sprinkle crispy onions across the center of the puree and place a monkfish filet on top. Drizzle with mustard oil, chili oil, and another sprinkle of salt. Sprinkle a few crispy onions on top of the fish and finish with a sprinkle of Aleppo flakes. Enjoy!