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Pan-Roasted Monkfish with
Mushrooms and Scallions

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La Belle Cuisine

Pan-Roasted Monkfish with
Mushrooms and Scallions
Food & Wine Archives

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Wine Recommendation: The meaty textures of the monkfish and mush-
rooms will be well served by a full-bodied Chardonnay from California
or Australia. The dish would even go nicely with a light red wine such
as a Pinot Noir from California.

Servings:4

1 tablespoon cooking oil
1 pound mushrooms, quartered if large
4 scallions, bulbs and green tops cut
into 1-inch pieces separately
3 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 pounds monkfish fillets, membranes
removed, fish cut to make 4 pieces
1/4 cup heavy cream

1. Heat the oven to 450 degrees F. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms and cook until starting to
brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 tea-
spoon each of the salt and pepper. Cook until the scallions start to
soften, about 4 minutes.
2. Sprinkle the fish with the remaining 1/4 teaspoon each salt and pepper.
Put the fish on top of the mushrooms and scallions and transfer the pot
to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-
thick fillets. Remove the monkfish from the pot and put the pot on top
of the stove. Add the scallion tops and the cream to the pot. Bring to
a simmer and continue simmering the sauce until it starts to thicken,
1 to 2 minutes. Serve the fish topped with the sauce.

Fish Alternatives
Thick fish steaks such as halibut or salmon would hold up well
to the pan-roasting and taste delicious with this sauce.

Variation
Use 1 pound sliced shiitake mushroom caps or 1 pound of mixed
wild mushrooms in place of the regular mushrooms.

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Cold Poached Monkfish with Louis Dressing
Monkfish Scaloppine with Shiitakes, Chianti
and Sage (Mario Batali)

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