Spicy Fish

We've just introduced a new fish to Robert - Monkfish.  I became familiar with the fish through sushi restaurants.  Monkfish liver is a tasty treat!  I've also found it to be a delicious and simple fish to cook for myself.  Tonight, we took the fish in a different direction and added a few dollops of Sriracha

onto the fish pieces.  I wasn't sure how the extra spice and heat would go over, but Robert loved it!  He ended up eating two huge servings.  I don't think I'll be as hesitant to add some real heat from now on.

Spicy Monkfish

Ingredients

• 2-3 oz of Monkfish 
• Olive oil for the pan
• Sriracha (use your best judgement - start off with a small amount and add more if you think your little one will like it.) 

Directions

• Heat the oil in a frying pan so the bottom of the pan is lightly coated
• Place the fish in the pan on a medium-high heat
• Put a few drops of the Sriracha on each side of the fish
• Cook for about 5 minutes or until done.  Try not to over cook the fish so it is still tender and juicy.
• Either puree for young babies or cut into small, bit-size chunks for kiddos who want finger food.