Monkfish and Voodoo Sauce

Monkfish is so savory and sweet flavored naturally that it pairs well with the subtle rutabaga fries and a mild peppery sauce.

• Monkfish about 1/2-1 lb
• 1 Rutabaga cut into sticks
• 3 Tbsp Italian Seasoning 
• 2 Cloves Garlic
• 1 Tbsp Olive Oil
• 1/2 Tablespoon Salt
• 1/2 Tablespoon Pepper

Voodoo Sauce

• 2 Red Peppers
• 2 Tomatoes 
• 1 Mango
• 1 Orange or 1/2 Cup Orange Juice
• 1 Onion
• 2 Green Chilies

Remove the outside of the rutabaga and chop into long sticks.  Toss in Italian seasoning, crushed garlic, and olive oil.  Place on a pan covered in foil, then bake for about 45 minutes on 375.  Make sure to turn the fries every 15 to 20 minutes to prevent burning. 
For the sauce, deseed the pepper and mango, removing the mango peel.  Place pepper and onion in a pan and saute until onions are translucent.  Add the sliced mango, onion and pepper mixture, tomatoes, and Orange Juice to food processor until well pureed.  Return to pan and bring to a boil.  Reduce and simmer for an additional 20 minutes.
Season fish with garlic powder, pepper, and salt.  Lightly brush with oil and place in oven on broil until internal temperature reaches 145.