Monkfish Osso Buco

Serves 4

We fillet most of our monkfish so call ahead to make sure we save bone-in steaks for you. 

• 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 minutes and add garlic. Sauté veggies until they begin to soften, add bay leaves and herbs. Stir for 1 minute, 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 2 min/side. Transfer steaks to pan with sauce and pop in the oven. Check for doneness after 7 minutes, steaks should be just opaque in the center. To serve, place steaks on top of sauce and sprinkle with gremolata. Season with salt & pepper.