Prsut wrapped monkfish with cou cou

By Craig Wong
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YIELDS
4 SMALL PLATES

Ingredients

Prsut wrapped monkfish

  • 2 4-ounce (113 g) portions monkfish
  • 8 slices of prsut (prosciutto), divided
  • Oil, to sear
  • Pepper
  • 2 tablespoons (30 ml) butter

Spicy wilted tomatoes

  • 8 cherry tomatoes, halved
  • 1 scotch bonnet, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons (10 ml) Caribbean curry powder
  • 1/2 cup (60 ml) coconut milk
  • 1/2 lime, juice
  • 1 tablespoon (15 ml) white wine vinegar
  • 1 tablespoon (15 ml) chopped parsley
  • Salt

Cou cou

  • 4 cups (950 ml) water
  • 1 cup (240 ml) cornmeal
  • 3 tablespoons (45 ml) coconut oil
  • 4 okra pods, slice very thin
  • Salt and pepper
  • Coconut oil, for brushing

Directions

Monkfish

1. Season monkfish with black pepper. Lay two slices of prsut on a cutting board in, overlapping, then roll neatly around one of the monkfish portions. Repeat for all four portions.

2. Heat a small amount of oil in a skillet over medium heat and cook the fillet, turning as needed, Add butter, continue cooking while basting with the butter, until the prsut is crispy, and the fish is cooked through.

Spicy wilted tomatoes

1. Heat olive oil in a sauté pan over medium heat, add the garlic, shallot and scotch bonnet and sweat 1-2 minutes until the onion is translucent.

2. Add the curry powder, coconut milk, lime, and vinegar and cook 4-5 minutes at a light simmer.

3. Add the tomatoes, toss gently, and cook 1-2 minutes, until softened but keeping their shape.

4. Season with salt and finish with chopped parsley.

Cou cou

1. Boil water and slowly whisk in the cornmeal. Switch to a wooden spoon and continue to mix for 8-10 minutes until a smooth porridge comes together.

2. Mix in coconut oil and season with salt and pepper.

3. Spread into a small sheet pan in an even layer and arrange slices of okra over the mixture in three rows, not overlapping.

4. Transfer to refrigerator and chill overnight.

5. Before serving, preheat oven to 425 F (220 C).

6. Slice small 1 x 4-inch (2.5 x 10 cm) rectangles out of the chilled cou cou, brush with coconut oil, and bake for 8 minutes.

To serve

1. Spoon out one small pool of the coconut sauce from the tomatoes at the top middle of a dark plate, then make a circular swirl around the plate.

2. Lay the hot cou cou rectangle in a vertical line on the right middle of the plate, just overlapping the sauce.

3. To the left of the cou cou, place the monkfish fillet slightly over the pool of sauce, with the flat side parallel to the cou cou cake.

4. Arrange 4-5 of the wilted tomatoes around the plate leaning against the fish and the cou cou cake.

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