With a sweet, meaty flavor that resembles lobster, monkfish is an excellent choice for dinner. The somewhat counterintuitive combination of mustard, orange juice and soy sauce adds a degree of richness and tang.
Cook Time: 40 minutes
3 tablespoons Dijon mustard
1/3 cup orange juice
1 teaspoon soy sauce
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 thick slices of monkfish, each about 6 ounces
1 medium onion, finely chopped
Grated zest of 1 orange
Combine the mustard, orange juice and soy sauce with 1 tablespoon of the olive oil. Beat well. Season to taste with salt and pepper.
Place monkfish in a glass or ceramic dish and pour 6 tablespoons of mustard mixture over fish, turning each piece to coat both sides. Set aside at room temperature.
Preheat a grill or broiler.
While the grill is preheating, place the remaining olive oil in a small skillet over medium heat. Add the onion and sauté until golden. Stir in the grated orange zest and the remaining mustard mixture. Remove from the heat and set aside.
Grill or broil the monkfish 3 to 4 minutes on each side, until lightly browned. Briefly reheat the sauce to a simmer, stir it and spoon it over the fish.