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Roasted Monkfish with Coconut-Pumpkin Puree

This roasted monkfish with coconut-pumpkin puree is a great, light fall recipe. Buttery monkfish pairs so well with this coconut-pumpkin puree.
4.63 from 8 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 581kcal

Equipment

  • Baking sheet
  • Small pot
  • Immersion blender

Ingredients

Coconut-Pumpkin Puree

  • 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

Roasted Monkfish

  • 2 6- ounce monkfish fillets bone-in
  • 3 tablespoons butter melted
  • Salt and pepper to taste

For Garnish:

  • Crispy onions optional
  • Mustard oil or extra virgin olive oil optional
  • Chili oil optional
  • Aleppo or crushed red pepper flakes optional

Instructions

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.

To Serve:

  • 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!

Nutrition

Calories: 581kcal | Carbohydrates: 30g | Protein: 22g | Fat: 44g | Sodium: 197mg | Fiber: 9g | Sugar: 12g | Vitamin C: 19mg
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