Seriously though, it depends on what kind of fish and how simple or exotic you want to go. Whether you're going to marinate or not.
A mild white fish breaded with flour seasoned with salt and pepper and sauteed in butter is good or for something a little different-
CURRIED MONKFISH WITH MANGO
Clarified butter 1 fl. oz.
Monkfish, 2 lbs
Onions, thinly sliced 6½ oz.
Fresh ginger, minced 1 Tbsp.
Jalapeño, seeded and minced 1 Tbsp.
Curry powder 2 Tbsp.
Chicken stock 8 fl. oz.
Cornstarch 2 Tbsp.
Water 1 Tbsp.
Coconut milk 4 fl. oz.
Fresh mango, diced 4 oz.
Cilantro, chopped coarse 1 Tbsp.
Salt and pepper TT
Granulated sugar TT
Basmati rice, steamed as needed for garnish
1 Heat the clarified butter in a sauté pan. Add the Monkfish and sauté until just cooked. Remove the Monkfish from the pan and reserve.
2 In the same pan, sauté the onions for approximately 3 minutes or until wilted and slightly golden on the edges. Add the ginger, jalapeño and curry powder and sauté for 1 minute. Add the stock, scraping up any bits stuck to the bottom of the pan.
3 Combine the cornstarch and water to make a slurry. Bring the stock mixture to a boil, then whisk a small amount of the slurry into the liquid. Continue adding slurry slowly until the sauce is the desired thickness.
4 Add the coconut milk, mango, cilantro and Monkfish to the pan. Season to taste with salt, pepper and sugar and simmer to combine the flavors, approximately 1 minute. Serve the curry with steamed basmati rice.
