Monkfish rolls with mango and coconut milk

Ingredients:

• 4 monkfish fillets, skin removed
• 1 ripe mango, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Heat olive oil in a pan over medium-high heat.
3. Add the onion and garlic and cook until onion is translucent.
4. Add the bell pepper and continue cooking until slightly softened.
5. Remove from heat and stir in the mango and cilantro.
6. Lay out the monkfish fillets and spoon the mango mixture on top of each fillet. Roll into a cylinder and secure with toothpicks.
7. Place the rolls in a baking dish and bake for 10-15 minutes or until cooked through.
8. In the meantime, pour the coconut milk into the same pan used to cook the pepper and onion. Heat over medium heat until warmed through.
9. Remove monkfish rolls from the oven and let cool for a couple of minutes. Remove toothpicks and serve with the coconut milk sauce.

Verdict:

These monkfish rolls are a delicious and healthy way to enjoy seafood. The combination of mango and coconut milk creates a tropical sweetness that is perfect for summer. The rolls can be served as an appetizer or a main dish, and would pair well with a side of rice or roasted vegetables.

Serving Suggestions:

– Serve with a side of white or brown rice.
– Serve with a mixed greens salad dressed with a citrus vinaigrette.
– Serve with roasted vegetables such as asparagus or green beans.