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