Monkfish Osso Buco

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

We fillet most of our monkfish so call ahead to make sure we save bone-in steaks for you. This weekend we’ll have plenty of bone-in steaks for this recipe.

  • 4 6-8 oz monkfish steaks, bone-in
  • Drake’s batter mix or seasoned flour
  • 1/8 C olive oil
  • 3 anchovy fillets
  • 1/2 C onion, coarse chop
  • 1/2 C celery, coarse chop
  • 1/2 C carrots, coarse chop
  • 4 cloves garlic, chopped
  • 1 T fresh rosemary chopped
  • 1 T fresh thyme chopped
  • 2 bay leaves
  • 1 C fish stock- available at Monahan’s
  • 1 1/2 C tomatoes, in season or canned (San Marzano plum), chopped
  • 2 t tomato paste

Gremolata – Mix ingredients well in a bowl

  • 3 cloves garlic, finely chopped
  • 1/2 C Italian parsley, finely chopped
  • 1 1/2 T lemon zest
  • 1 t olive oil

Pre heat oven 350º. In an ovenproof heavy pan or iron skillet, heat olive oil over med-high heat; add onions, celery, carrots and anchovies. Wait 2 min. and add garlic. Sauté veggies until they begin to soften, add bay leaves and herbs. Stir for 1 min., then add fish stock, tomatoes + tomato paste. Reduce by about 1/2 (about 5 min), remove from heat and set aside.

Heat another pan over high heat. Dust monkfish steaks in Drake’s or seasoned flour. When pan is hot add 2 T olive oil and when sizzling, add monkfish and brown in pan for about 1 min/side. Transfer steaks to pan with sauce and pop in the oven. Check for doneness after 7 min., steaks should be just opaque in the center. To serve, place steaks on top of sauce and sprinkle with gremolata. Season with salt & pepper.

 

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Monahan's Seafood

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