Crispy Lemon Caper Monkfish with Green Beans


4 cups Green Beans (trimmed)

1/4 cup All Purpose Gluten-Free Flour

2 tbsps Paprika

1 1/2 tsps Sea Salt

1 1/2 lbs Monkfish Fillet (sliced into 1/2-inch medallions)

3 tbsps Avocado Oil (divided)

1/4 cup Capers (minced)

1/2 Lemon (juiced)


  1. Bring a 1/2-inch of water to boil in a large pan. Add green beans, cover and cook for about 5 minutes or until desired tenderness is reached.

  2. Meanwhile, combine the flour, paprika and salt in a large bowl. Add the monkfish and gently toss to coat.

  3. Heat half the avocado oil in a pan over medium-high heat. Cook the monkfish, about 3 to 5 minutes each side or until browned and cooked through. Set aside.

  4. Using the same pan, add the remaining avocado oil, capers and lemon juice. Cook for about 1 minute, scraping any bits. Divide the green beans and monkfish onto plates. Drizzle the lemon caper sauce over top and enjoy!

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