Frank's Recipes! Monkfish with Citrus and Ginger

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Monkfish with Citrus and Ginger

1 1/4 pounds Monkfish fillets
2 Tablespoons Olive oil
2 each Garlic cloves, minced
3 cups Sugar snap peas
2 each Scallions, sliced
1 Tablespoon Peeled minced gingerroot
1 Tablespoon Grated orange rind
2 cups Orange sections

Trim the membrane and any discolored areas from the fish, cut diagonally into 2x1/2 inch strips. In large nonstick frying pan over medium-high heat, heat 1 tablespoon of oil. Add half of the fish and the garlic. Sauté until the fish turns white. Remove the fish with a slotted spoon. Add the remaining fish to the pan and sauté until white. Remove from the pan, drain off liquid. In same pan, heat the remaining tablespoon of oil. Add the peas, scallions, ginger and orange rind. Cook, stirring frequently, until the peas are tender-crisp, about 6 to 8 minutes. Add the oranges and heat 1 minute. Return fish to pan and heat through.

Suggested serving with: Acorn squash stuffed with cornbread, Chinese Beans with sesame seeds and a fruit sorbet for dessert.