Ingredients
- 1 pound of mushrooms
- ¼ cup olive oil, divided
- 2 shallots, minced
- 1 large clove of garlic, minced
- 1 tablespoon each: parsley, marjoram, and tarragon, finely chopped
- 1 pound monkfish
- ½ teaspoon each salt and pepper,
- 1 cup dry white wine
- 4 tablespoons unsalted butter, cut into piece
Preparation
Clean the mushrooms and roughly chop.
In a large skillet, heat two tablespoons of olive over medium heat.
Add the shallots and sauté until softened. Add the mushrooms, garlic, fresh herbs, and cook until lightly brown. Set aside, covered, to keep warm.
Combine the salt and pepper on a large plate. Roll the monkfish fillet in the mixture.
Heat two tablespoons of olive oil over high heat in another skillet. Sauté the monkfish on all sides for a total of 8 to 10 minutes until opaque throughout.
Add a splash of wine, cover, and braise for 5 to 6 minutes, lowering the heat to medium.
Transfer the monkfish to a cutting board; slice the fish crosswise into ½-inch medallions.
In the skillet used for the fish, add the white wine and mushrooms mixture; if you use hydrated mushrooms, include broth.
Over high heat, deglaze the pan, scraping the bottom with a wooden spoon for 1 minute.
Remove the skillet from the heat and whisk in the butter, a piece at a time.
Mix the fish into the mushroom-butter sauce: taste for seasoning.
Serve immediately.
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling; Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown; and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italo-Americano Italian Newspaper, and edible CAPE COD, where he won an EDDY for best use of recipes in a feature. He was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. carafoli.com