Where the Lemon Trees Are Blossoming
Patrizia, M.
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
~ Polish Proverb

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Lemon Tree Verona
Craig, Philip
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Monkfish Medallions with Tomato Lemon Coulis
Gourmet Archives

2 small monkfish fillets (about 1 pound total),
cut crosswise into 1-inch thick medallions
3/4 teaspoon dried thyme
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 cup coarsely chopped tomato
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley

Season the monkfish with 1/2 teaspoon thyme and salt and pepper to taste.
In a heavy skillet heat 1 tablespoon butter over moderately high heat until
the foam subsides and in it sauté the monkfish, turning it once, for 10 minutes, or until it is cooked through. Divide the monkfish between two heated plates and keep it warm, covered.
In the skillet cook garlic in remaining 1 tablespoon butter over moderately low heat, stirring, until it is golden, add the tomato, lemon juice and remaining 1/4 teaspoon thyme. Cook the coulis, stirring, 5 minutes. Stir
in any juice that have accumulated on the plates, the parsley, and salt
and pepper to taste. Spoon the coulis over the monkfish. Serves 2.