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Curried Monkfish with Apple and Date Compote
Roly's Bistro, Dublin, Ireland
Bon Appetit May 1996
"It's interesting, sophisticated
fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and
chef Colin O'Daly are Dublin fixtures."
2 tablespoons honey
2 tablespoons whole grain mustard
2 teaspoons curry powder
2 teaspoons chopped fresh thyme or 1 teaspoon dried
Four 6-ounce monkfish or sea bass fillets, each cut in half
6 tablespoons (3/4 stick) unsalted butter
2 large tart green apples, peeled, cored, cut into 1/2-inch pieces
20 pitted dates, coarsely chopped
1/2 cup water
2 teaspoons cider vinegar
Mix honey, mustard, curry and thyme in large bowl. Add fish pieces
toss to coat. Cover and refrigerate 2 hours.
Melt 4 tablespoons butter in heavy large skillet over medium heat.
apples and dates and sauté until apples are golden and almost tender, about 10
minutes. Add 1/2 cup water and simmer until thick syrup forms and apples are tender, about
5 minutes. Mix in vinegar. Season compote to taste with salt and pepper. (Can be prepared
8 hours ahead. Cover and chill.)
Melt remaining 2 tablespoons butter in another heavy large skillet
over medium heat. Add fish and cook until just opaque in center, about 4
minutes per side.
Transfer fish to plates.
Meanwhile, stir compote over medium heat until warm. Spoon compote
alongside fish and serve. Serves 4.
Index - Fish Recipe Archives