Mad Monkfish

Beautiful fresh monkfish loins in season this April. It’s a dense, meaty challenge. A moist braise is the key. Most fish gets dry with more roasting. Quite the opposite with this angler. Serves 2. Cut a 1 lb. filet cross-wise into 2″ medaillons. Sprinkle with ground black pepper, garlic powder. In a heavy skillet, sear…