Glazed Monkfish with Red Cabbage Saute

For the fish:

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic

¾ pound monk fish, cut into serving pieces and filleted if thick

For the Pureed Bean Sauce:

¾ can Great Northern beans, drained

½ cup green skhug (Yemeni hot sauce)

½ cup chicken stock to thin

½ teaspoon garlic powder

For the glaze:

3 dried apricots, diced

¼ cup water then mushed into paste as it cooked down)

1 tablespoon coconut oil

1 ounce dark chocolate

1 tablespoon pear juice

1 tablespoon apple cider vinegar

Salt to taste

A little chicken stock to thin, if necessary

For the fish: Heat oil and butter, add garlic and saute briefly, just until fragrant. Add fish, season with salt and pepper and cook without moving until almost done, roughly 4 to 5 minutes per side.

For the pureed beans: Puree beans in blender until very smooth. Stir in green skhug and garlic powder. Add stock a little at a time until mixture is very creamy.

For the glaze: In a small pot bring the water and apricots to a boil and cook down until you can mash the apricots into a paste. Add coconut oil, chocolate, juice and vinegar and seasons with salt. Add a little chicken stock if necessary to produce a thin glaze. Strain to remove any apricot pieces.

To plate: Divide puree between two plates, smearing into a circle. Top with monkfish and drizzle with glaze. Spoon Red Cabbage Saute on the side.

Red Cabbage and Carrot Saute

2 tablespoons butter

3 tablespoons olive oil

1 shallot

3 to 4 cloves garlic

3 cups chopped red cabbage

½ cup shredded carrot

¼ cup apple cider vinegar

Salt

Pepper

In saute pan heat butter and olive oil until hot, add shallot and garlic and saute briefly, about 1 minute. Add cabbage and carrots and saute several minutes. Add vinegar and season with salt and pepper. Cook until as tender as you like, about 15 to 20 minutes.

Autumn Salad

2 cups mixed greens

½ cup chopped apricots

½ cup chopped walnuts

½ cup chopped Granny Smith apples

For the vinaigrette

½ cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons balsamic vinegar

½ teaspoon sugar

2 tablespoons pear juice

½ teaspoon Dijon

Salt to taste

Toss together salad ingredients and divide onto two plates. Shake together vinaigrette ingredients and drizzle over salad.

- Marie Bass