Monkfish with Black Pepper, Scallions & Jasmine Rice
Monkfish with Black Pepper, Scallions & Jasmine Rice

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 5 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 305
  • 155mg Sodium
  • 43g Carbs
  • 2g Fiber
  • 5g Fat
  • 1g Saturated Fat
  • 4g Sugars
  • 20g Protein
  • 36mg Calcium
  • 1mg Iron


  • 1 cup uncooked jasmine rice, long-grain white rice or brown rice
  • 6 1/2 cups water, divided
  • 2 teaspoons olive oil
  • 1 pound monkfish fillet, cut into 2-inch chunks
  • 1 red bell pepper, thinly-sliced
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoons ground black pepper
  • 1/2 cup green onions, thinly-sliced



1. Combine the rice and 6 cups of water in a medium saucepan. Bring to a boil. Reduce heat; simmer for 8-10 minutes, until rice is tender. Drain and set aside.
2. Meanwhile, place wok or large skillet over medium-high heat. Once hot, add olive oil and swirl to coat pan. Add monkfish chunks and stir-fry for 2 minutes. Add red pepper slices and stir-fry for 1 minute. Add 1/2 cup of water, hoisin sauce, and black pepper and simmer for 3 minutes, until the fish is fork-tender.
3. Remove from heat and add sliced green onions. Spoon the rice onto 4 dinner plates. Spoon monkfish mixture over top and serve.

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