This is one of those recipes where nothing is what it seems. The “lobster” is actually monkfish (also known as “poor man’s lobster”). The lemon flavor comes from sorrel, which is not something usually found in the supermarket, but can be easily grown in a garden (or, in my case, found at the farmer’s market in the spring).
1. T coconut oil
1 c. chives or scallion tops (or 1/2 onion), chopped
1-3 small red chile peppers, chopped (depending on how much “heat” you like)
1 t. fresh ginger, grated or finely minced
2 c. sorrel, chopped into chiffonade
1 red bell pepper, thinly sliced
1 t. salt
1 can coconut milk
1 – 1.5 lbs of monkfish, cut into 1.5″ cubes
Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the chives, chile peppers, and ginger. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes.
Add in sorrel, red bell pepper, salt, and coconut milk and heat until just barely a boil. Add in monkfish and cook about 4 minutes or so, until the fish is cooked through. Serve over cauliflower rice, rice, or eat as more of a stew.