• UMassD Eats

Aliyah's Favorite Fish Dish

Written By: UMass Dartmouth Dining Kendall Intern, Aliyah Jackson

Hello all,

My name is Aliyah Jackson. I am a Political Science senior and I am a Kendall intern. I learned through the Kendall foundation that there are several species of fish that are overlooked due to high demands of other fish. The fishes that are underutilized are monkfish, dogfish, scup, and red fish.

This means when fishermen go out to shore, they were primarily fishing for fish like cod and salmon. However, when they accidentally caught fish like red fish, dogfish, or monkfish they simply used to throw them back into the ocean. However, this is changing, and more fisherman are in fact fishing for underutilized fish, which is a positive.

This is why my team and local fisheries are making sustainability strides to end this epidemic. Because if we educate people about underutilized fish then this creates more jobs for the fisheries. Also, it eliminates the competition, which then will reduce the risk of overexploitation of our resources, but it will also keep our oceans clean as well.

As a result, I want to share this quick and delicious monkfish recipe I found. This dish is monkfish with sweet chilli, spring onion, coriander and lime butter. This recipe is a quick and easy entree that anyone can make. The way I came about finding this recipe was because of the fact that I wanted to incorporate underutilized fish into my eating routine.

I believe it is important that I share this dish with others because a simple dish like this can be beneficial for all. Also, just by sharing this dish with others gets people talking and learning more about underutilized fish and why this cause is so important.


Recipe Credit: SuperValu

The Fishmonger: Fulton Fish Markets Blog

PREPARATION TIME: 10 minutes • COOKING TIME: 15 minutes

● 60 g Butter

● 1 x Lime juice only

● 2 fillets Monkfish (150g each) skinned and boned

● 50 ml Rapeseed Oil

● 2 tbsp SuperValu Fresh Coriander chopped


1. Heat the oil in a large pan set over a high heat. Add the monkfish and reduce the heat to medium, then fry the monkfish for 4 minutes on each side. Keep warm.

2. Put the butter, water and sweet chilli sauce in a separate small pan and bring to the boil. Add the lime juice and chopped spring onion and cook for 30 seconds, then add the chopped coriander and remove from the heat.

3. Spoon the sauce over the monkfish and serve with steamed rice.


If you want to cook the monkfish on the barbecue, make sure the barbecue grill itself is good and hot so the fish seals and doesn’t stick to it. Season the fish well and rub both sides with olive oil. Place on the hot barbecue and cook for 3 to 4 minutes on each side. Alternatively, you could wrap the fillets in a tin foil parcel with a little butter, seasoning and some fresh herbs, then pop it on the barbecue for 6 to 8 minutes.

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