Golden Monkfish with Prawns, Smoky Corn Cream and Lemon Green Beans

Name: Golden Monkfish with Prawns, Smoky Corn Cream and Lemon Green Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz monkfish tail medallions; 11 oz raw peeled prawns; 2 cups corn kernels; 9 oz green beans; 1 cup yellow onion; 4 cloves garlic; 3 tbsp fresh chives; 1 whole lemon; 1 cup fish stock; 1/2 cup heavy cream; 1/3 cup dry white wine; 3 tbsp olive oil; 2 tbsp butter; 1 1/2 tsp smoked paprika; 1 tsp fresh thyme; 1 1/4 tsp salt; 3/4 tsp black pepper

An original seafood dish featuring well-seared monkfish medallions and sautéed prawns served over a silky smoky corn cream with paprika, alongside lemony green beans and chives. It balances natural sweetness, toasted notes and fresh citrus.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g monkfish tail medallions (skinless ni espina)
320 g raw peeled prawns (without vena)
300 g corn kernels (fresh or descongelado)
250 g green beans (despuntadas)
120 g yellow onion (chopped)
12 g garlic (chopped)
12 g fresh chives (chopped)
1 unit lemon (zest and 3 tbsp of zumo)
240 ml fish stock (low sodium)
120 ml heavy cream (for the cream of maíz)
80 ml dry white wine (for desglasar)
45 ml olive oil (divided)
30 g butter (divided)
4 g smoked paprika (divided)
2 g fresh thyme (solo leaves)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

445 kcal

Calories

39 g

Protein

16 g

Carbs

24 g

Fat

3 g

Fiber

13 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishSulfites

Instructions

1
1. Pat the monkfish medallions and prawns dry with paper towels. Season both with 1 tsp salt, black pepper, and 1 tsp smoked paprika. Set aside while you prepare the vegetables.
2
2. Bring a pot of water with a pinch of salt to a boil. Add the green beans and cook for 3 minutes, until tender-crisp. Drain and briefly cool under cold water. Set aside.
3
3. In a medium skillet, heat 1 tbsp olive oil over medium heat. Add the onion and half of the garlic; cook for 4 to 5 minutes until softened. Stir in the corn, thyme, and remaining smoked paprika, and cook for 3 minutes to deepen the flavor.
4
4. Pour the fish stock and heavy cream into the corn skillet. Simmer gently for 6 to 8 minutes, until the corn is very tender and the liquid has reduced slightly. Blend until smooth and season with a pinch of salt. Keep warm over very low heat.
5
5. Heat a large oven-safe skillet with 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Sear the monkfish medallions for 2 minutes per side until lightly crusted.
6
6. Transfer the skillet with the monkfish to an oven preheated to 220 °C / 425 °F and roast for 6 to 8 minutes, until the fish is cooked through but still juicy. Remove to a plate and let rest for 2 minutes.
7
7. In the same skillet, add 1 tbsp olive oil if needed. Sauté the prawns for 1 to 2 minutes per side. Add the dry white wine and let it reduce for 1 minute. Stir in the remaining butter, 1 tbsp lemon juice, and half the chives to form a quick sauce.
8
8. In another skillet, heat a few drops of olive oil over medium heat. Add the green beans, remaining garlic, 2 tbsp lemon juice, and a little lemon zest. Sauté for 2 minutes and adjust the salt.
9
9. To serve, spread a layer of smoky corn cream on each plate. Arrange the golden monkfish and prawns with their sauce on top. Serve with the lemon green beans and finish with the remaining chives and a bit more lemon zest.

Chef tips

For an extra-silky corn cream, pass it through a sieve after blending. Do not overcook the prawns so they stay juicy, and let the monkfish rest for a couple of minutes before serving to keep its juices in place.

Substitutions

You can replace monkfish with grouper or halibut, and prawns with shrimp. The cream can be swapped for an unsweetened plant-based alternative for a dairy-free version, and chives can be replaced with fresh parsley if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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