Garnish this delicious herbal fare with slices of orange and grapefruit before serving. Recipe courtesy of Hotel Dolce Vita.
- 2 pounds monkfish fillets
- 1 teaspoon coriander
- 1 teaspoon star anise
- Pinch of black pepper
- 1 teaspoon whole cardamom
- 1 teaspoon curry powder
- 1 saffron pistil (or a pinch of powdered saffron)
- 3 tablespoons extra-virgin olive oil
- 1/2 pound Jerusalem artichokes (often sold as “sunchokes”), pared and cut into uniform chunks
- 1/2 cup pearl onions
- 1/2 teaspoon sea salt
- 1/2 cup orange juice
- 1/2 cup grapefruit juice
1. Preheat oven to 375 degrees.
2. Marinate the monkfish fillets in a stainless steel bowl with 1/2 teaspoon coriander, star anise, black pepper, cardamom, curry, saffron and 1 tablespoon olive oil. Mix well and refrigerate.
3. In a saucepan, bring about 2 cups water to a boil and drop in the Jerusalem artichoke pieces. When the water comes to a boil again, remove the Jerusalem artichokes and drain. Cut them into slices.
4. Peel onions. In a skillet, sauté onions in 1 tablespoon olive oil. Add Jerusalem artichokes and sauté with onions until fork tender.
5. Coat a glass baking dish with 1/2 to 1 tablespoon olive oil. Layer the Jerusalem artichoke and onion mixture in the bottom of the pan and add salt. Place the monkfish on top. Sprinkle with the remaining coriander and juices. Bake for 20 minutes.
6. After baking, remove the fish and set aside on a plate in a warming oven. Pour the juice from the baking pan into a saucepan and reduce to a syrupy consistency over low heat. Coat the fish and the Jerusalem artichokes with the reduced citrus juice.
Click here for the original article, The Wild Maquis of Corsica.