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.
Cut a 1 lb. filet cross-wise into 2″ medaillons.
Sprinkle with ground black pepper, garlic powder.
In a heavy skillet, sear medaillons 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 chicken broth.
Reduce to simmer.
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.