Pan-Fried Monkfish with Peas & Mint
Provided by Mel & Sheryl London
Medallions of sautéed monkfish sit on a cooling, slightly sweet, verdant sauce of tiny green peas and mint, touched with a zap of chiles and served over orzo or rice.
Note: Prepare the rice or orzo first.
- 1 tablespoon extra virgin olive oil
- 2 ounces finely diced pancetta
- 2/3 cup finely chopped onion (1 medium onion)
- 1 teaspoon finely chopped garlic (1 large clove)
- 1/2 cup dry white wine
- 2/3 cup fish stock
- Salt and fresh pepper to taste
- 1/4 teaspoon chile paste or hot pepper flakes (or more to taste)
- 1 ½ cups frozen tiny peas, thawed
- 4 tablespoons butter
- 1 ½ lb pounds monkfish, cut into 1 ½ inch pieces (Substitute: pieces of halibut, tautog or stripped bass)
- Rice flour for dredging
- 1 ½ tablespoons minced fresh mint
In a 12 inch skillet over medium heat, heat the olive oil. Add the pancetta, stir and cook for 2 minutes. Add the onion and garlic and sauté until wilted, stirring occasionally. Add the wine to the skillet and cook until reduced a bit. Add the fish stock and bring to a boil. Taste for salt and fresh pepper. Add the hot pepper flakes and continue to cook the sauce for 2 to 3 minutes more. Stir in the peas and set aside.
In another 12 inch skillet, heat the butter over medium heat until foamy. Add the fish to a plastic bag containing the rice flour and salt and pepper and shake to cover lightly. Add the pieces of fish to the skillets with the butter and cook for about 2 to 4 minutes on each side until fish is light brown and cooked through.
While the fish sautes turn the heat on medium under the pan with the peas sauce to warm. When the fish is tender, spoon the rice or orzo on to warmed serving plates, spoon the pea sauce over and place pieces of the sautéed monkfish on top. Scatter some chopped mint on over each portion and serve.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.