Andalusian Monkfish Fillet over Kidney Beans
- Avocado2 piece640 kcal
- Cinnamon3 g7 kcal
- Hoisin sauce222 ml488 kcal
- Kale1 bunch53 kcal
- Kidney beans110 g371 kcal
- Monkfish fillet307 g233 kcal
- Nutmeg7 g37 kcal
- Salt4 g0 kcal
- Serrano pepper2 piece4 kcal
- Sesame oil14 ml124 kcal
- Tarragon1 bunch18 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Andalusian-inspired comfort food: tender monkfish fillet paired with avocado, kale and serrano pepper and kidney beans, finished with tarragon and a hit of cinnamon and nutmeg. 1. Pat the monkfish fillet dry and season with salt, cinnamon and nutmeg. 2. Heat sesame oil in a heavy pan and sauté the monkfish fillet until it develops a deep golden crust, about 22 minutes. 3. Add avocado, kale and serrano pepper to the pan and cook until just tender, stirring in tarragon for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.