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lime juice dry jerk seasoning mix rice vinegar soy sauce lime zest monkfish fillet peanut oil fresh pineapple snow peas red bell pepper fresh mango carrot salt suggestion
Viewed: 33 - Published at: 4 years agoIngredients
- 1/4 cup lime juice
- 3 tablespoons dry jerk seasoning mix
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon grated lime zest
- 1 jalapeno, seeded, and finely chopped
- 1 1/2 pounds monkfish fillet, cut into 1 1/2-inch pieces
- 5 teaspoons peanut oil
- 2 cups diced fresh pineapple (1/2 to 3/4-inch pieces)
- 1 cup snow peas
- 2 cups red bell pepper strips (1 1/2 by 1/2-inch pieces)
- 2 cups diced fresh mango (1/2 to 3/4-inch pieces)
- 1 cup carrot strips (1 1/2 by 1/4-inch pieces)
- Salt and freshly ground black pepper
- Serving suggestion: cooked wild rice
Method
- In a large bowl, combine the lime juice, jerk seasoning, vinegar, soy sauce, lime zest, and jalapeno.
- Add monkfish and turn to coat.
- Cover and let marinate in the refrigerator for 10 to 20 minutes.
- Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
- Add the pineapple and cook, shaking the pan, until slightly softened, about 2 minutes.
- Transfer to a bowl and set aside.
- Repeat with the snow peas, followed by the red peppers, mango and carrot (cook for 3 to 4 minutes), placing the ingredients in the bowl as they're done and adding another teaspoon of oil, if needed.
- Remove the monkfish from the marinade and pat dry.
- Wipe out the skillet with paper towels, taking care as the pan is very hot.
- Heat the remaining oil over medium-high heat.
- Add the fish and cook, shaking the pan from time to time, until nicely browned and just cooked through, about 3 to 4 minutes.
- Return the vegetable-fruit mixture to the pan with the fish and cook, stirring gently just to combine, until heated through.
- Season with salt and pepper, to taste, and serve immediately over wild rice.
