Roasted Monkfish With Picadillo Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the monkfish fillets with salt and pepper.
• STEP 3.Heat olive oil in a large oven-safe skillet over medium-high heat.
• STEP 4.Add the monkfish fillets to the skillet and sear for 2-3 minutes on each side until golden brown.
• STEP 5.Transfer the skillet to the preheated oven and roast the monkfish for 10-12 minutes until cooked through.
• STEP 6.While the monkfish is roasting, prepare the picadillo sauce.
• STEP 7.In a separate saucepan, heat olive oil over medium heat.
• STEP 8.Add diced onions and cook until softened, about 5 minutes.
• STEP 9.Add minced garlic and cook for an additional minute.
• STEP 10.Stir in diced tomatoes, tomato paste, cumin, paprika, oregano, and salt.
• STEP 11.Simmer the sauce for 10-15 minutes until it thickens slightly.
• STEP 12.Remove the roasted monkfish from the oven and let it rest for a few minutes.
• STEP 13.Serve the monkfish fillets with the picadillo sauce spooned over the top.
• STEP 14.Garnish with fresh parsley or cilantro, if desired.
• STEP 15.Enjoy the roasted monkfish with picadillo sauce immediately.

Cooking Tips

• Make sure to pat dry the monkfish fillets before seasoning to ensure a crispy sear.
• You can substitute monkfish with other firm white fish like halibut or cod.
• Adjust the seasoning of the picadillo sauce according to your taste preferences.
• Serve the dish with a side of rice or roasted vegetables for a complete meal.

Storage and Serving

• Leftover roasted monkfish can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the monkfish in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
• The picadillo sauce can also be stored in the refrigerator for up to 3 days.
• Serve the leftover monkfish and picadillo sauce cold as a salad or in a sandwich for a delicious lunch option.