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Monkfish Fillets with Mustard Sauce
For years, any mention of monkfish brought to mind the expression "the poor man's
lobster," and we shied away from using this rather distinctive fish lest it read as a
confession of poverty. Dumb.
A note on substitutions: Nothing will have quite the same taste or texture as the
monkfish, but the recipe does work very well with redfish.
| 3 T. olive oil |
6 skinless monkfish fillets (about 2 1/4 lbs.) |
| salt and freshly ground black pepper to taste |
4 t. Dijon mustard |
| 1/3 c. finely chopped shallots |
1 T. minced garlic |
| 3/4 lbs. small, fresh mushrooms |
2 t. dry white wine |
| 4 T. butter |
4 T. chopped parsley leaves |
- Preheat oven to 450o.
- Select a large metal cooking pan, something which can hold the fillets in one layer
and can be used both on the range and in the oven. Pour the oil over the bottom of this
pan. Add the fillets and turn them several times to coat them thoroughly. Sprinkle the
fillets with the salt and pepper, and brush them with the mustard. Scatter the shallots,
garlic, and mushrooms around the fillets.
- On the stove top, heat the oil until it sizzles. Add the wine and bring it to a
simmer.
- Transfer the pan to the oven and bake for 15 minutes. Remove the pan, baste the
fillets quickly with the pan juices, and return them to the oven for an additional
5 minutes cooking time. Remove the fish to serving dishes. Swirl the butter in the pan.
Melt the butter over low heat, and pour this sauce over the fillets. Sprinkle with the
parsley and serve immediately.
6 servings
Source: Pierre Franey and Bryan Miller, The Seafood Cookbook
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