Monkfish and Roasted Plantain Skewers with Lime Brown Butter
Monkfish and Roasted Plantain Skewers with Lime Brown Butter
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
Instructions
- 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.
Monkfish and Roasted Plantain Skewers with Lime Brown Butter