It’s nice to be able to get back to posting a blog! I am feeling better, and though I am still swamped with work, and we have lots going on around the house, I wanted to make sure I had time to post a recipe today, even if it is just a short one. Since it is the Lent time of year, more people are eating fish right now, which means you might be looking for some new recipes or different ways to make the fish you eat this week. We are lucky since we have a great fish market in the area now where I can get very fresh, great-tasting fish anytime. Such is the case when I went over there recently and picked up some monkfish to make for dinner. Monkfish has great flavor and a good texture, making it meatier than many other whitefish that you find sold. Many people refer to it as “Poor Man’s Lobster” since it has a similar texture and taste lobster without having to go through all of the hassles of getting through a shell for not a lot of meat. Though, by today’s standards, monkfish in many cases costs just as much per pound or more than what you pay for a lobster. In any case, it is a great fish to make and this simple recipe from Pierre Franey at New York Times Cooking gives a fast preparation that has great flavor.
Monkfish Fillets Dijon Style
2 tablespoons olive oil
4 skinless, boneless monkfish fillets, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons Dijon-style mustard
¼ cup finely chopped onions
1 teaspoon finely minced garlic
⅓ cup dry white wine
½ pound small mushrooms
1 tablespoon butter
2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees. Select a baking dish large enough to hold the monkfish fillets in one layer without crowding them. Pour the olive oil over the bottom of the baking dish. Turn the fillets in the oil to coat them well all over. Sprinkle each fillet with salt and pepper on both sides. Brush the fillets with the Dijon mustard. Scatter the onions and the garlic around the fillets.
Place the baking dish on top of the stove and heat the dish until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
Place the baking dish in the oven and bake for about 15 minutes. Baste the fillets and return the dish to the oven and continue cooking the fish for about 5 minutes. Remove the fish from the baking dish and place it on a platter. Swirl the butter in the sauce in the baking dish and then place the sauce over the fish fillets on the plate. Sprinkle the fish with parsley and serve.
This recipe is definitely one you can make quickly, and with ingredients you are likely to have on hand most of the time (except the fish, of course). The flavors all come together nicely, and the Dijon mustard does not overpower the fish at all. The onions, garlic, and mushrooms add a nice touch to the meal, and even just the hint of white wine in the sauce is very nice. You could even substitute another fish in here if you like, though I personally like the monkfish for this recipe. I served this with some wild rice and broccoli, and it was a nice, light, and complete meal.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, enjoy your meal!