Andalusian Monkfish Fillet over Kidney Beans

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.