Sometimes called “poor man’s lobster,” mild, sweet-tasting monkfish has a pleasantly rm texture. Fancy enough for a dinner party, it simply begs for a drizzle of exquisitely fresh EVOO. Serve with a mixed green salad lightly dressed with olive oil and lemon juice.
- 1 1/2 pounds monkfish
- Juice of 1 lemon
- Coarse salt (kosher or sea) and freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 1/4 cup dried bread crumbs
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 medium ripe tomatoes, seeded and diced
- 1 tablespoon minced fresh basil
Slice the monkfish into medallions about 1 inch thick. Place in a dish, sprinkle with lemon juice, and season with salt and pepper.
Heat one tablespoon of oil in a heavy skillet, add the bread crumbs, and sauté until they are golden. Remove from the pan and wipe out the pan.
Heat another two tablespoons of the olive oil in the skillet. Add the onion and sauté over medium heat until tender. Add the garlic and sauté briefly, then add the tomatoes. Stir the tomatoes in with the other ingredients for a minute or two, just long enough to warm them without cooking them through. Remove the vegetables from the pan.
Add one more tablespoon of the oil to the pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange the monkfish medallions on a warm platter or on individual plates.
Return the tomato mixture to the skillet, add the remaining two tablespoons of oil, stir, season with salt and pepper, and add the basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.
Serves 4 — Recipe adapted from nytimes.com