One of the many companies vying for your delivery business is Cilantro Lime, a local meal kit company that launched in 2015. Co-founder Anne Gardner has been adding dishes inspired by her international travels, including this monkfish gazpacho that she first had at a restaurant called Ambrosia in Santiago, Chile. (You can browse or order the meal kits, which cost about $20 for two servings, at cilantrolime.com.)
The sundried tomatoes and chipotle powder give the soup a smoky taste without having to add liquid smoke or actually smoke the tomatoes. The bacon and cucumber garnishes each add a crunch to complement the seared monkfish. You can use any other firm white fish or even scallops instead of the monkfish.
(Editor’s note: This post is part of an ongoing series of restaurant recipes, which obviously includes other sources that traditional restaurants. Have a favorite dish whose recipe you want to request? Shoot me a note at email@example.com.)
1 medium cucumber
6 campari (or other small) tomatoes
4 sundried tomatoes
1 tsp. chipotle powder
8 cherry tomatoes
2 Tbsp. white wine vinegar
3 slices bacon
3/4 lb. monkfish
1 sprig basil
Peel the cucumber. Cut the cucumber into 1/2-inch pieces. Set aside 20 percent of the cucumbers for the garnish.
To make the gazpacho: Place the campari tomatoes, most of the cut cucumber, sundried tomatoes, chipotle powder, 1/4 tsp of salt and 1/4 cup water in a blender. Puree until smooth. Additional water may need to be added for desired consistency. Place in the fridge until plating.
Slice the cherry tomatoes thinly with a serrated knife. Combine the sliced small tomatoes, the remaining diced cucumber and white wine vinegar in a bowl.
Chop the bacon into 1/4-inch pieces. Place a large skillet on medium heat and add the bacon. Sauté until crispy. Once the bacon is cooked, remove it from the pan and transfer to a plate for later use.
Use the rendered fat from the bacon to cook the monkfish. Add the monkfish to the pan and cook until golden brown, approximately 4 minutes, then flip over and brown the other side. Do not move the fish around the pan, as this will prevent the fish from browning and will cause it to break up. Transfer the fish to a cutting board, and let rest for 3 minutes before serving.
Ladle the gazpacho into bowls. Top with the cucumbers and tomatoes. Finely slice the basil and sprinkle on top with the crisped bacon. Cut the monkfish into two portions and serve in the bowl or on the side.
— Recipe from Cilantro Lime