NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE

Napa Cabbage Wrapped Monkfish with Ponzu Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

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1 pound monkfish, cut into 4 equal fillets
8 Napa cabbage leaves
2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet)
1/2 cup diced carrot (1 tablespoon per fillet)
4 teaspoons chopped chives (1/2 teaspoon per fillet)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lime juice
2 tablespoons low-sodium tamari sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced ginger
2 teaspoons sugar

Steps:

In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.
Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through.
Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.