Name: Monkfish and Roasted Plantain Skewers with Lime Brown Butter
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 4 long wooden skewers; 1 plantain; 2 tablespoons (30 ml) butter; Salt and pepper; 4 skinless monkfish fillets (about 750 g / 1 1/2 lb); 1 tablespoon (15 ml) olive oil; 2 small red bell peppers, cut into 16 pieces; 4 lime wedges; 1/4 cup (60 ml) salted butter; 1 teaspoon (5 ml) lime juice; 1/4 teaspoon (1 ml) paprika; Cayenne pepper, to taste; 2 tablespoons (30 ml) fresh cilantro, chopped

Preparation

- Soak the wooden skewers in water. In a large saucepan, cook the unpeeled plantain in boiling water for 20 minutes. Drain. Let cool. Peel the plantain and cut into 12 slices.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a large skillet, brown the plantain slices on both sides in the butter. Season with salt and pepper. Set aside.
- Cut the monkfish into chunks of equal size and brush with oil. Season with salt and pepper.
- Remove the skewers from the water and thread the fish chunks alternately with the bell pepper and plantain slices. Place the skewers on a baking sheet. Bake for about 20 minutes. Meanwhile, prepare the lime brown butter.
- In a small skillet, heat the butter gently until lightly browned. Remove from the heat. Add the lime juice, paprika, cayenne and cilantro. Stir and set aside.
- To serve, drizzle on and around the skewers with the lime brown butter. Serve with lime wedges and a mixture of basmati and wild rice.

Monkfish and Roasted Plantain Skewers with Lime Brown Butter

Categories

Ingredients

Lime Brown Butter

Preparation

Personal Note