Indian-Spiced Seared Monkfish

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Mustard seed
1 1/2 teaspoons	7.5ml	Coriander
1 1/2 teaspoons	7.5ml	Turmeric
1/2 teaspoon	2.5ml	Red pepper flakes
4		Monkfish fillets - 1-1/2 lb total
1 tablespoon	15ml	Olive oil
1 cup	237ml	Fresh orange juice
1 cup	237ml	Unsweetened coconut milk
1		Ruby red grapefruit - peeled and sectioned
1		Orange - peeled and (large) sectioned
1 1/2 cups	355ml	Couscous
1/4 cup	4g / 0.1oz	Cilantro - chopped
1/2 teaspoon	2.5ml	Salt
1 1/2 lbs	681g / 24oz	Fresh spinach - stemmed and washed

Recipe Instructions

Preheat oven to 375øF. Combine first 5 ingredients and coat fish with spice mixture. In large nonstick skillet, heat olive oil over medium heat. Quickly sear fish on both sides; pour orange juice and coconut milk over fish. Place skillet in oven; roast 18-20 minutes; turning once until fish is cooked. Remove fish; keep warm. Heat half of orange-coconut mixture in skillet until slightly thickened; add orange, grapefruit. Add water to remaining orange-coconut mixture to obtain 2 cups liquid. Bring to boil; stir in couscous, cilantro and salt. Remove from heat, cover, let stand 5 minutes. Fluff with fork. Cook spinach in skillet, covered, over medium heat until wilted 2-3 minutes. Place couscous on plates, top with spinach, fish and sauce.

From InStyle Magazine, July 1998 issue, p.200.

Source:
Moomba Restaurant, NYC

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