Known as the poor man’s lobster, monkfish is a buttery and firm-textured whitefish that is unique and exquisite. Monkfish are certainly ugly, freaky looking sea creatures, but their taste is amazing. I suppose they represent the old adage, “Never trust a book by its cover.” If so, no one would have ever put this guy on the grill.
• Hands-On Time: 5 minutes
• Cook Time: 3 minutes
Serves 4
1 (13.5-ounce) can coconut milk
Juice of 1 medium lime
1 tablespoon red curry paste
1 teaspoon fish sauce
1 teaspoon coconut aminos
1 teaspoon honey
2 teaspoons sriracha
2 cloves garlic, minced
1 teaspoon turmeric powder
1 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 pound monkfish, cut into 1" cubes
1/4 cup chopped fresh cilantro
3 lime wedges
1 In a large bowl, whisk together coconut milk, lime juice, red curry paste, fish sauce, coconut aminos, honey, sriracha, garlic, turmeric, ginger, sea salt, and white pepper.
2 Place monkfish in the bottom of the Instant Pot®. Pour coconut milk mixture over the fish. Lock lid. Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Transfer fish and broth evenly into bowls. Garnish each with equal amounts of chopped cilantro and a lime wedge. Serve.