Southwestern Style Monkfish

Monkfish looks like a literal monster. Truly horrifying. With that said, I don’t feel bad in the least about eating this monster. Because again, he is probably scaring the living daylights out of everyone in the ocean world, and I bet someone is just hoping for this guy to be knocked off. Would you want this thing in your neighborhood?!

Monkfish has often been called “poor man’s lobster” because it has a similar texture to lobster, while I would say that’s a bit of a stretch it’s still a satisfying fish.

Fish to me is a great vessel for different spices and one of my favorite blends is to go with a Southwestern spice blend. Cumin, Coriander,and Chili Powder form a powerful triumvirate within their spice republic.

This dish is perfect for a weeknight meal, it comes together really fast and it’s relatively affordable. Again, Monkfish is a monster.

Recipe- Southwestern Monkfish

Ingredients
1/2 Tsp. Cumin
1/2 Tsp. Coriander
1/2 Tsp. Chili Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Salt
2 Tbsp. Lime Juice
2 Tbsp. Olive Oil
2 Monkfish Filets

Method
Step 1- Mix all of your spices and ingredients minus 1 tablespoon of your olive oil and your fish, together.
Step 2- Add the mixture to your fish and allow it to marinate for 10 to 15 minutes, make sure the fish is covered completely by the marinade.
Step 3- In a non-stick skillet, heat the remainder of your olive oil, once it begins to shimmer add your fish.
Step 4- Cook about 6 to 7 minutes aside, until the fish turns white and fluffy. Serve and enjoy!