Did you know? Currently, monkfish is above target population levels in our local waters. That means it is in abundant supply and requires fewer resources to catch, making it one of the most sustainable, environmentally conscious seafood choices available. Monkfish is delicious, with buttery flesh that lives up to its rep as the poor man's lobster. This recipe for coconut curry monkfish is a great intro to this versatile seafood: Cut 1 1/12 lb cleaned monkfish into roughly 2-inch pieces and place in a zip top bag. In a bowl, mix 1 can coconut milk, juice from one lime, 1 tbsp curry powder, 1 tsp salt, 1 minced jalapeno, and 1/4 c roughly chopped cilantro. Measure out 1/3 c of mixture and set aside in a container. Pour remaining mixture over fish in bag and let marinate in fridge 1 hour to overnight. When ready to cook, heat a grill or saute pan over medium-high. Remove fish pieces from marinade and sear until cooked through, 5-7 minutes per side. Place fish on a serving platter and pour over reserved marinade. Recipe by Stefanie Sacks, MS, CNS, CDN.
