Provided by Mel & Sheryl London
These savory little bite size packages can also become an unusual pass around hors d’oeuvre, as well as a main course.
- 1 ½ lbs monkfish fillets, cut in half lengthwise and then into one inch pieces
- Salt and black pepper to taste
- 6 sprigs thyme leaves
- 24 very thin slices of pancetta (see NOTE)
- 4 tablespoons butter
- 2 tablespoons snipped chives
- Zest of 1 lemon, and then juice squeezed
Season the fish with salt and pepper and sprinkle the thyme leaves over all. Individually wrap one piece of pancetta around each piece of fish, enclosing the fish completely, turning the sides in first.
In a 12 inch heavy skillet, heat the butter over medium-high heat until it begins to bubble slightly. Carefully place each packet of fish, seam side down and sauté for 3-4 minutes. Turn over and sauté for 3 minutes more. Divide into four portions on warmed serving plates. Sprinkle with chives and lemon zest with lemon juice all over.
Serves 4 as a Main Course or Two Dozen Hors d’oeuvres
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.