In the Kitchen: Pan Roasted Monkfish

Chef Raymond Montaquila of The Coast Guard House Restaurant, joined us in The Rhode Show kitchen to show us how to make their Pan Roasted Monkfish.


  • 6 oz coconut milk
  • 2 tbs red curry paste
  • 3 cups vegetable stock
  • 4 kaffir lime leaves
  • 2 cups butternut or acorn squash
  • 1 cup heavy cream
  • 4 baby bok choy
  • 8 radishes
  • 6 scallions
  • 2 lbs monkfish


  1. Cut monkfish into thin fillets about 2 oz each
  2. Season with salt and pepper and cook on one side until caramelized
  3. Combine the coconut milk, kafir lime leaves, vegetable stock and heavy cream and bring to a boil.
  4. Remove lime leaves
  5. Peel and cube squash and toss with salt and olive oil. Roast until just tender
  6. Slice radish very thin (on a mandolin if possible)
  7. Slice scallions 1/8 of an inch
  8. Wash and quarter bok choy, dry thoroughly and sear cut side down on both sides (can be done in same pan as monkfish)