Seared Monkfish
with Mimosa Cream Sauce and Cashew Basmati Rice

Ingredients
2 tablespoons Extra virgin olive oil
2 tablespoons Leeks cut in half and thinly sliced, white part only
2 teaspoons Garlic, minced
1 teaspoon Fresh ginger, minced
1/4 cup Red pepper, diced
1/4 cup Clam juice
1/2 cup Champagne
1 cup Bristol Farms orange juice
1 cup Heavy cream
1 cup Flour
1 tablespoon Sea salt or Kosher salt
1 teaspoon Fresh ground black pepper
2 lbs Monkfish
2 tablespoons Chopped green onions, diced
1 each Orange, zest

Method
Note: Have all ingredients prepped and ready to go before starting recipe.
1. Heat small saute pan over medium heat until hot; add 1 Tbl olive oil, leeks, garlic, ginger and red peppers, saute until tender.
2. Add clam juice, champagne and orange juice to saute pan, reduce by half. Stir in heavy cream and heat until slightly thick, stirring constantly.
3. Cut Monkfish into 1/2 inch slices.
4. Mix together flour, salt and pepper on plate.
5. Dredge Monkfish in flour salt/pepper mixture.
6. Heat non-stick pan over medium-high heat until hot and add 2 Tbl of Olive Oil. When hot, add monkfish in batches and pan fry 1-2 minutes per side, until golden brown (add more olive oil as necessary).

CASHEW RICE
1/3 cup Cashews (toast in pre-heated 350 oven for 4 minutes or until golden, then chop)
1 teaspoon Chicken base (Better than bouillon)
1.5 cup Water
1 cup Basmati rice

1. Place rice in fine mesh strainer and rinse basmati rice under warm running water, for 2 minutes.
2. Place water and chicken base in a small sauce pan, bring to boil. Add rice stir once, lower heat to simmer and cover rice and cook for 10 minutes or until water is absorbed.
3. Stir in chopped cashews.

TO SERVE
Place prepared cashew rice on plate. Place seared monkfish on plate next to rice, spoon hot sauce over fish. Garnish monkfish with green onion and orange zest.

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