We are again singing the praises of monkfish medallions for their sweet taste, texture, and versatility. At Chatham Harvesters, we are committed to sustainable-caught seafood, ensuring that is locally sourced and of the highest quality.
In this recipe, monkfish medallions adopt the tanginess of ginger and orange, and the sweetness of honey with a kiss of soy sauce. This combination not only highlights the natural flavors of the monkfish but also reflects our dedication to bringing you the freshest and most flavorful seafood, caught with respect for the ocean and its ecosystems. Enjoy a game day snack that is not only delicious but also celebrates sustainable practices and the hardworking fishing families of Chatham Harvesters.
CITRUS SOY HONEY GLAZED MONKFISH
INGREDIENTS
1 pound monkfish medallions
1 1/2 tablespoon honey
3/4 tablespoon soy sauce
1 tablespoon fresh ginger – peeled and finely grated
1 large garlic clove – peeled and finely grated
Juice and zest of a small orange around 1/4 cup
4 spring onions, chopped
DIRECTIONS
Preheat oven to 375 degrees, and lay a large piece of parchment paper over a large piece of foil. Place the two layers loosely into a baking tray.
Place the monkfish medallions into the tray on top of the foil and paper, then scatter the spring onions on top.
Place the honey, soy sauce, ginger, garlic, orange juice, and zest into a bowl and mix well, then pour it all over the fish.
Fold up the foil and paper over the fish to form an air-tight ‘tent’ making sure you seal up the ends.. Then bake in the oven for 10 minutes. After 10 mins carefully open up the foil and paper tent and bake for a further 7-10 minutes to ensure the sauce becomes nice and sticky.
Serve on grilled lettuce wedges and sliced radish, or an Asian slaw.
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