Courtesy: Chef Tyler Hadfield of The Rail in Orleans
Ingredients
- 2-3 ounces of cooking oil
- 1 medium-sized locally caught monkfish tail
- ½ cup flour, seasoned with salt and pepper (optional)
- Pinch of fresh herbs, minced (thyme, oregano, and tarragon)
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 5 ounces dry white wine
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 6 ounces butter
- 8 ounces of linguine, precooked and rinsed
Preparation
Slice monkfish tail into 2-3 inch medallions on the bias.
Dredge the monkfish medallions in the flour. Shake off excess.
Heat oil in a large skillet over medium high heat until oil is shimmering.
When the pan is hot enough, add medallions to the pan. You should hear it sizzle immediately. Do not crowd the medallions.
Cook medallions for about 90 seconds or until golden brown on the bottom, then flip. Cook for another 90 seconds. Ensure there is still enough oil in the pan, and add more if necessary.
Add garlic, shallots and herbs. Stir constantly and do not allow the garlic to burn.
When garlic and herbs are fragrant and starting to brown, remove the pan from the heat for a moment to carefully add the wine.
Place the pan back on the heat and add lemon, capers, and salt (if desired).
Reduce the wine by about half and then add butter.
As the butter melts and the wine continues to reduce, add the pasta (already cooked) so it heats in the pan and absorbs some of the extra liquid.
Check for salt, add a pinch if needed, serve, and enjoy with good company.
To learn more about Cape Cod Commercial Fishermen’s Alliance and their “Meet the Fleet” series: capecodfishermen.org/events/meet-the-fleet
The Rail
222 Main Street, Orleans
therailorleans.com
