Mad Monkfish

Our fishmonger brought in beautiful fresh monkfish loins. It’s a dense, meaty tough challenge. A moist braise is the key. Most fish gets dry with more roasting. Quite the opposite with this angler.

For 2. Cut a 1 lb. filet cross-wise into 2″ medaillons. Sprinkle with ground black pepper, garlic powder. In a heavy skillet, sear them on all sides in olive oil on medium high heat. Add 1 finely minced shallot, and 1/4 cup  butter, deglaze with 1/2 cup dry white wine or broth. Reduce to simmer. Add juice of 1 lemon, 1 cup Cento coarsely chopped tomatoes (drained), a little dried basil and pepperoncini flakes to taste, 3 tbs. capers and/or chopped black olives. Cover, continue to simmer for 15 minutes.

Serve with crostini or pasta. Rasputin would be proud.

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