- 4
Ingredients
- 4 SERVINGS
- 2 tablespoons honey
- 2 tablespoons whole grain mustard
- 2 teaspoons curry powder
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 4 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
Preparation
Step 1
Mix honey, mustard, curry and thyme in large bowl. Add fish pieces and toss to coat. Cover and refrigerate 2 hours.
Melt 4 tablespoons butter in heavy large skillet over medium heat.
Add apples and dates and saute 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 over fish.