Poached Monkfish With Brown Butter Lemon Caper Sauce Recipes

POACHED MONKFISH WITH BROWN BUTTER, LEMON & CAPER SAUCE

Steps:

• Fill a medium pot with water and bring to a boil.
• In the meantime, make the leeks. Using only the white part of the leek, slice it in half then cut lengthwise in julienne strips. Heat 1 tablespoon extra virgin olive oil to a skillet, add the leeks and cook for 3-4 minutes. Remove from heat and set aside.
• When the water is boiling, add the coarse salt, bay leaves, pepper corns then reduce the heat to a simmer. Add the monkfish fillets and cook for 5 minutes, or until completely white and no longer translucent. Remove from the water and let set on a cutting board.
• In the meantime make the brown butter sauce. Melt the butter in a large skillet over medium heat. Cook until the butter turns medium brown, about 3-4 minutes. Remove from heat and add the lemon juice, lemon zest, capers, thyme and parsley.
• Divide the leeks in the center of two shallow bowls. Top with the monkfish and season with salt and freshly cracked black pepper. Now spoon the sauce on top. Garnish with radish slices, valeriana lettuce and more parsley, if desired. Buon appetito!

MONKFISH WITH CAPER BUTTER

Steps:

• Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
• Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
• Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
• Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

MONKFISH IN LEMON BUTTER WINE SAUCE

Steps:

• Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
• Place Monkfish Fillets in pan & season with salt & pepper.
• Slice sticks of butter in 1/8" pieces & lay on top of fish.
• Sprinkle lemon & wine over fish.
• Sprinkle fish with parsley.
• Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.