Monkfish With Fried Zucchini & Cucumber-Yogurt Sauce

By ltrodrigu

Ingredients

• 2 cups grapeseed oil
• 1/2 teaspoon coriander seeds, lightly crushed
• 1/2 teaspoon cumin seeds, lightly crushed
• 1/2 teaspoon chili flakes
• Salt
• 3/4 pound zucchini, sliced into 1/8-inch-thick rounds
• 1 1/2 cups Greek yogurt
• 1/2 English cucumber, halved lengthwise, seeded and sliced into 1/4-inch pieces
• Juice from 1/2 lemon
• 1 1/2 tablespoons olive oil
• Four 6-ounce monkfish or halibut fillets
• Freshly ground black pepper

Details

Adapted from online.wsj.com

Preparation

Step 1

In a medium, deep pot over medium-high heat, bring grapeseed oil to 350 degrees, using a thermometer to monitor temperature. Meanwhile, in a small bowl, combine coriander, cumin, chili flakes and a pinch of salt. Once oil reaches 350 degrees, carefully add zucchini in batches, so as not to overcrowd pot, and fry until golden, 5-7 minutes. Transfer fried zucchini chips to a paper-towel-lined plate and season with spice mix.

In another bowl, combine yogurt with cucumber, lemon juice and salt to taste. Set aside.

Heat olive oil in a large sauté pan over medium-high heat. Season fish with salt and pepper. Once oil is hot, lay fillets into pan. Reduce heat to medium and sauté until fish browns and flakes, about 8 minutes per side.

To serve, add a generous dollop of yogurt sauce to each plate and top with one fish fillet. Scatter zucchini chips over fish.