(This of from WEEKS ago. Somehow I never finished it…lol)
Seafood has not been on the menu for a while. This has saddened me. It was definitely time!
The other day at work I discovered that we are no longer going to be carrying monkfish. The seafood manager has made the decision and now I have to go elsewhere for it. It’s all good though, I have somewhere else I can get it for a good price and just as fresh. So, I nabbed two out of three remaining pieces from the case. They were just the right size for individual pieces. The remaining piece could have fed 4 adults. Talk about a huge size difference.
Monkfish might be an creepy looking fish, but is a wonderful fish. If you have not tried it yet, you definitely should. It is commonly referred to as “poor man’s lobster” and rightly so. It is truly a treat. It is a firm, meaty fish with a slightly sweeter flavor than most other fish. It was something that I tried first as a young child and grew to appreciate later in life. It is a versatile fish to work with as far as pan searing, braising, wrapping in proscuitto or bacon, or frying. Even though it’s a bit mild, it takes other flavors quite well so it’s a fun one to experiment with for toppings, sauces, reductions, and broths. If you look monkfish recipes up online, you’ll find things you didn’t even think could be thought of. In looking for a picture of these scary looking fishes, I found some interesting ones I can’t wait to try in the future. Here’s a picture of these guys – http://photos1.blogger.com/blogger/1255/1346/1600/monkfish1.jpg. Hope that doesn’t turn you off to trying a piece sometime soon.
The last time I made Frank and I some of this, I grabbed some artichoke lemon pesto and roasted tomatoes from the olive bar at work. The tangy, salty, and acidic flavors from them are a good contrast to the sweet flesh. I usually pair it with a darker green vegetable as well for further flavor and because I just love vegetables with fish.
2 6 oz Monkfish filets
1/2 pound loose spinach
1 scoop artichoke lemon pesto
4 slices roasted tomatoes
2 large pieces artichoke quarters
4 tbsp olive oil
Preheat a pan with enough space to cook both filets. Once the pan is hot add the olive oil. Season the fish to taste with the salt and pepper. Cook for about 5 minutes and flip over and cook for the same amount of time. Monkfish cooks a little slower the most fishes so be attentive to it.
Once the fish is cooked, remove it and add the pesto, artichokes, and roasted tomatoes immediately to the hot pan. Heat through, divide in half and top the fish with it.
Wilt the spinach in the hot pan, this will only take a matter of seconds. The oils left behind will be enough to keep it from sticking.
I lost the receipts from this seeing as it has been some weeks since I started this post. I think it was before Thanksgiving. Oops. This dish was tasty and easy and I will still be able to do it, just not with monkfish bought from work. 😛