Chorizo-Panko-Crusted-Monkfish-With-Andouille-Potato-Hash-And-Mango-Ketchup-Broward

Chorizo Panko crusted Monkfish with Andouille Potato Hash and Mango Ketchup

Ingredients РMonkfish
2 Cups Panko Breadcrumbs
4-5oz Ground Chorizo (usually comes raw so cook and cool)
1/2 cup A/P Flour
2 large eggs beaten
1 – 8-12oz piece Monkfish Tail Salt and Pepper to taste

Preparation
In a nonstick fry pan, cook the ground chorizo until browned. Drain the fat from it and place in a mixing bowl. Once cooled, add the panko breadcrumbs
and mix together. Set Aside. Set up a breading station.
In 2 other separate containers add the flour and the beaten eggs. Season them with salt and pepper.
With a small paring or filet knife, clean the membrane off the monkfish tail if not already done. Season with salt and pepper.
Roll the monkfish into the flour and coat completely. shake off the excess and place into the beaten eggs. Coat the fish completely and then place in the chorizo bread-
crumb mixture. Once completely coated, cover and place in the refrigerator while making the hash and sauce.

Andouille Potato Hash

Ingredients РHash
1LB Potatoes – Diced and cooked until fork tender (skin-on or off you choice)
8oz Andouille Sausage – Diced
1 Small Onion – Diced small
1 Red Pepper – Diced Small
1- 15oz can Corn Kernels Drained (I prefer no added salt)
1 Tbsp Unsalted Butter

Preparation

Clean the potatoes and cut into small cubes. In a small saucepan put lightly salted water and add the potatoes. Cook until fork tender, drain and set aside.
Cut the sausage in half lengthwise and then in half again(making it into quarters). Then dice.
Dice the onion and pepper. Open and drain the corn.
In a saute pan on medium heat, heat the butter until melted. Add the andouille sausage and cook until starting to crisp. Add the potatoes and cook until starting to brown.
Add the peppers and onions. Cook until tender, then add the corn. Season with salt and pepper.

Mango Sauce

Ingredients
About 2LBS mangos peeled and chopped
2 Tbsp Unsalted Butter
1/4 cup minced red onion
1 Habanero Pepper minced (for more heat, leave in the seeds)
1 Tbsp Ginger Minced
3 – 4 Tbls Brown Sugar
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Allspice
1/8 Tsp Ground Cliove
3 Tbsp Rice Vinegar (can use cider vinegar if preferred)
3 Tbsp Lime Juice
2 Tsp Hot sauce (whatever your favorite is)
Salt and Black pepper to taste
1/3 cup Fresh Mint finely chopped

Preparation

In a non-reactive saucepan, heat the butter over medium heat. Add the red onions and cook until soft, but not browned. Add the rest of the ingredients except
the mint. Cook until the mango is soft, stirring often to keep the ingredients from sticking. Cook for about 15 minutes.
Pour the ingredients into a blender or food processor. Puree until smooth. Pour the ketchup back into a saucepan and add the mint, Cook until the rawness of the mint
is gone. Just a few minutes. Taste and adjust the seasoning, whether it’s more sweet, sour or heat. If the consistency is too thick add a little water.
Store in covered jars. Once cooled, put into the refrigerator. Should hold for a many weeks.(I keep my refrigerator temperature at 35 degrees)Plating
Take the crusted monkfish and fry in oil in a saute pan. Once lightly browned, place into a 350 degree oven until done (approximately 10 – 15 minutes)
Remove from the oven and let rest on a cutting board.
Heat the hash in a pan. heat about 3 ozs of the ketchup.
Place the ketchup on the bottom of the plate and place some of the hash spread over it. Cut the monkfish into 4 pieces and place on the hash. Garnish with either
microgreens or chopped parsley.

Enjoy
Chef Bob