Smoked Monkfish And Cauliflower Couscous Recipe

Cooking Directions

• STEP 1.In a bowl, combine the smoked paprika, cumin, garlic powder, salt, and pepper. Rub the spice mixture all over the monkfish fillets.
• STEP 2.Preheat a smoker to 225°F (107°C) and add your choice of wood chips for smoking. Place the monkfish fillets on the smoker rack and smoke for about 1 hour, or until the internal temperature reaches 145°F (63°C).
• STEP 3.While the monkfish is smoking, prepare the cauliflower couscous. Pulse the cauliflower florets in a food processor until they resemble couscous grains.
• STEP 4.Heat olive oil in a large skillet over medium heat. Add the cauliflower couscous, garlic, cumin, and coriander. Sauté for 5-7 minutes, until the cauliflower is tender.
• STEP 5.Remove the smoked monkfish from the smoker and let it rest for a few minutes. Slice the fillets into serving portions.
• STEP 6.Serve the smoked monkfish over the cauliflower couscous. Drizzle with lemon juice and garnish with fresh herbs, such as parsley or cilantro.
• STEP 7.Enjoy the smoky and flavorful combination of the smoked monkfish and cauliflower couscous!

Cooking Tips

• If you don't have a smoker, you can achieve a similar smoky flavor by using a stovetop smoker or a grill with a smoking box.
• Make sure to let the smoked monkfish rest before slicing to allow the juices to redistribute and keep the fish moist.
• Feel free to customize the spice rub for the monkfish by adding your favorite herbs and spices.

Storage and Serving

• Leftover smoked monkfish can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the monkfish gently in a skillet over low heat or enjoy it cold in salads or sandwiches.
• The cauliflower couscous is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.