Janette's Jerk Monkfish Stir-Fry
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Lime Juice3 tbsps
Jerk Seasoning (dry mix)3 tbsps
Rice Vinegar3 tbsps
Soy Sauce (low-sodium)5 tsps
Peanut Oil1 cup
Snow Pea1
SaltDirections:
1
In a large bowl, combine the lime juice, jerk seasoning, vinegar, soy sauce, lime zest, and jalapeno
2
Add monkfish and turn to coat
3
Cover and let marinate in the refrigerator for 10 to 20 minutes
4
Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat
5
Add the pineapple and cook, shaking the pan, until slightly softened, about 2 minutes
6
Transfer to a bowl and set aside
7
Repeat with the snow peas, followed by the red peppers, mango and carrot (cook for 3 to 4 minutes), placing the ingredients in the bowl as they're done and adding another teaspoon of oil, if needed
8
Remove the monkfish from the marinade and pat dry
9
Wipe out the skillet with paper towels, taking care as the pan is very hot
10
Heat the remaining oil over medium-high heat
11
Add the fish and cook, shaking the pan from time to time, until nicely browned and just cooked through, about 3 to 4 minutes
12
Return the vegetable-fruit mixture to the pan with the fish and cook, stirring gently just to combine, until heated through
13
Season with salt and pepper, to taste, and serve immediately over wild rice