Monkfish with Pineapple and Ginger Salsa
Recipe provided by Chris Ianni, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Virginia Beach, VA
4 pieces of monkfish (6 oz. each)
2 Tbs. olive oil
Salt and pepper to taste
1 small fresh pineapple, outer skin removed and roughly chopped
1 tsp. sesame oil
Juice of ½ lime
3 oz. fresh ginger, peeled and finely chopped
3 oz. fresh cilantro, finely chopped
1 small red pepper, diced
Chopped chives for garnish
For the salsa, mix the pineapple, red pepper, ginger, cilantro, and lime juice in a mixing bowl. Toss all ingredients and let stand for 5 minutes.
Brush the monkfish with olive oil, and sprinkle with salt and pepper. Heat oil in saute pan and sear on high heat for 5 minutes on each side. Do not overcook. Arrange the monkfish in center of plate and place the salsa on top of the fish. Garnish with chopped chives.
