Surf n' Turf Monkfish Tail & Fillet Steak with Butternut Squash Risotto - Fishbox

Ingredients

Monkfish Tail

Fillet Steak

1 butternut pumpkin peeled and cut into 3cm pieces

5 cups of stock

1 large onion

3 garlic cloves

2.5 cups Arborio Risotto Rice

30g butter 


Method

Risotto:

Preheat oven to 220ºC. Toss some pumpkin with some olive oil and spread over base of a greased roasting pan. Roast for 30minutes until tender. Melt butter into pan and saute garlic and onion. Add rice and cook for approx 2 mins Add stock 1 ladeful at a time and stir with a wooden spoon until liquid is absorbed. Keep adding stock as you need it until rice is cooked. Gently stir in the roasted pumpkin

Pan Fried Monkfish Tail:

Heat a frying pan on high heat with a dash of oil (I prefer coconut oil). Season Monkfish with sea salt and cracked pepper Add monkfish to the pan and cook until golden brown and repeat on other side. Approx 2-3minutes Add a knob of butter on top to baste the fish. Finish with a squeeze of lemon and let it rest for 2 minutes.

Fillet Steak:

Heat a frying pan over a medium heat. Rub olive oil into the steak and season to taste with salt and cracked pepper. Add the steak and a dollop of butter to the frying pan and fry the steak for 2-3 minutes on each side, then remove it from the pan to rest.