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BASS - Monkfish With Fried Zucchini and Cucumber-Yogurt Sauce
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| Monkfish With Fried Zucchini and Cucumber-Yogurt Sauce WSJ 9/26/13 Total Time: 30 minutes Serves: 4 Ingredients | |
| 2 cups | grapeseed oil |
| ½ teaspoon | coriander seeds, lightly crushed |
| ½ teaspoon | cumin seeds, lightly crushed |
| ½ teaspoon | chili flakes |
| Salt | |
| ¾ pound | zucchini, sliced into 1/8-inch-thick rounds |
| 1½ cups | Greek yogurt |
| ½ English cucumber, halved lengthwise, seeded and sliced into ¼-inch pieces | |
| Juice from ½ | lemon |
| 1½ tablespoons | olive oil |
| Four 6-ounce | monkfish fillets |
| Freshly ground black pepper | |
What to Do
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.
2. In another bowl, combine yogurt with cucumber, lemon juice and salt to taste. Set aside.
3. 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.
4. To serve, add a generous dollop of yogurt sauce to each plate and top with one fish fillet. Scatter zucchini chips over fish.
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