Pan Roasted Kasu Monkfish Tail Recipe
Ginger Beurre Blanc, Forbidden Rice, Miso Cucumber and Tobiko.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Monkfish
For the Ginger Beurre Blanc
For the Forbidden Rice
For the Miso Cucumber
For Garnish
Method
Cooking the Forbidden Rice
- 1
Prepare the Rice
In a saucepan, combine forbidden rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender. Remove from heat and let sit covered for 5 minutes.
Making the Ginger Beurre Blanc
- 2
Make the Sauce
In a saucepan, sauté shallots and ginger over medium heat until soft. Add white wine and reduce by half. Stir in heavy cream, then whisk in cold butter until smooth. Add lemon juice, and season with salt and pepper to taste. Keep warm.
Cooking the Monkfish
- 3
Pan Roast the Monkfish
Preheat the oven to 400°F (200°C). Season monkfish tail with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear monkfish for 3-4 minutes per side until golden brown. Transfer the skillet to the oven and roast for an additional 10-12 minutes until cooked through.
Preparing the Miso Cucumber
- 4
Mix the Cucumber Salad
In a bowl, mix sliced cucumber with miso paste, rice vinegar, and sesame oil. Toss until evenly coated and let sit for a few minutes.
Plating
- 5
Serve the Dish
On a plate, place a scoop of forbidden rice, top with sliced monkfish, drizzle with ginger beurre blanc, add miso cucumber on the side, and garnish with tobiko and chopped chives.
