Monkfish Cheeks (Or Lobster) In A Chili Coriander Sauce

• 2/3 pound monkfish cheeks, or lobster meat
• 1 tablespoon corn flour
• 2 tablespoons olive oil
• 3 garlic cloves chopped
• 1 stalk cilantro chopped
• 1/2 pepper cut into strips
• 1 strip sundried tomato in olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 3 3/8 tablespoons chicken broth
• 1 pinch saffron and coriander spice mix
• 1 tablespoon ground pepper

1. Gently coat the monkfish cheeks or lobster meat on all sides with cornmeal.
2. Fry the monkfish in olive oil until they are a light golden brown.
3. Place them over a dry cloth or paper towel to drain some of the grease.
4. Place the garlic and cilantro in the same pan in which the cheeks were fried. Add the pepper and the sundried tomato and cook for several minutes.
5. Then add the soy sauce, sugar, and chicken broth, then season with the saffron and coriander spice mix and the ground pepper, stirring occasionally.
6. Finally, add the monkfish cheeks and stir them into the mix.
7. Garnish with extra cilantro and serve immediately with white rice.

cheeks, corn flour, olive oil, garlic, cilantro, pepper, tomato, soy sauce, sugar, chicken broth, saffron, ground pepper

Taken from www.yummly.com/recipe/Monkfish-Cheeks-_or-Lobster_-in-a-Chili-Coriander-Sauce-897923 (may not work)