Monkfish with Tatsoi, Carrots and Carrot-Ginger Sauce

Name: Monkfish with Tatsoi, Carrots and Carrot-Ginger Sauce
Ingredients: 4 portions of Monkfish (about 4 oz each); 2 tablespoons grape seed oil; 1 bunch baby carrots; 8 oz tatsoi; 1 tablespoon olive oil; 4 cups carrot juice; 1 small knob of fresh ginger (peeled and cut into 1 inch cubes - 2-3 pieces is plenty); 1/2 cup chicken stock (or vegetable stock); 1/2 cup heavy cream; 2 teaspoons chili garlic sauce; juice of 1 lime; 2 tablespoons chopped fresh cilantro; Amagansett Sea Salt and Pepper to Taste

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Monkfish with Tatsoi, Carrots and Carrot-Ginger Sauce finished with Amagansett Sea Salt recipe courtesy Tale of the Fish

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Ingredients

4 portions of Monkfish (about 4 oz each)
2 tablespoons grape seed oil
1 bunch baby carrots
8 oz tatsoi
1 tablespoon olive oil
4 cups carrot juice
1 small knob of fresh ginger (peeled and cut into 1 inch cubes - 2-3 pieces is plenty)
1/2 cup chicken stock (or vegetable stock)
1/2 cup heavy cream
2 teaspoons chili garlic sauce
juice of 1 lime
2 tablespoons chopped fresh cilantro
Amagansett Sea Salt and Pepper to Taste