It's interesting, sophisticated fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and chef Colin O'Daly are Dublin fixtures.
Ingredients
2 tablespoons honey
2 tablespoons whole grain mustard
2 teaspoons curry powder
2 teaspoons chopped fresh thyme or 1 teaspoon dried
4 6-ounce monkfish or sea bass fillets, each cut in half
6 tablespoons (3/4 stick) unsalted butter
2 large tart green apples, peeled, cored, cut into 1/2-inch pieces
20 pitted dates, coarsely chopped
1/2 cup water
2 teaspoons cider vinegar
Directions
Mix honey, mustard, curry and thyme in large bowl. Add fish pieces and toss to coat. Cover and refrigerate 2 hours.
Melt 4 tablespoons butter in heavy large skillet over medium heat. Add apples and dates and sauté until apples are golden and almost tender, about 10 minutes. Add 1/2 cup water and simmer until thick syrup forms and apples are tender, about 5 minutes. Mix in vinegar. Season compote to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
Melt remaining 2 tablespoons butter in another heavy large skillet over medium heat. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to plates.
Meanwhile, stir compote over medium heat until warm. Spoon compote alongside fish and serve.
