Curried Monkfish with Apple and Date Compote

Ingredients

• 2 tablespoons honey
• 2 tablespoons whole grain mustard
• 2 teaspoons curry powder
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• 4 6-ounce monkfish or sea bass fillets
• each cut in half
• 6 tablespoons (3/4 stick) unsalted butter
• 2 large tart green apples
• peeled
• cored
• cut into 1/2-inch pieces
• 20 pitted dates
• coarsely chopped
• 1/2 cup water
• 2 teaspoons cider vinegar

Instructions

1. Mix honey, mustard, curry and thyme in large bowl.
2. Add fish pieces and toss to coat.
3. Cover and refrigerate 2 hours.
4. Melt 4 tablespoons butter in heavy large skillet over medium heat.
5. Add apples and dates and saute until apples are golden and almost tender, about 10 minutes.
6. Add 1/2 cup water and simmer until thick syrup forms and apples are tender, about 5 minutes.
7. Mix in vinegar.
8. Season compote to taste with salt and pepper.
9. (Can be prepared 8 hours ahead.
10. Cover and chill.)
11. Melt remaining 2 tablespoons butter in another heavy large skillet over medium heat.
12. Add fish and cook until just opaque in center, about 4 minutes per side.
13. Transfer fish to plates.
14. Meanwhile, stir compote over medium heat until warm.
15. Spoon compote alongside fish and serve.