Pan Seared Monkfish Over Roasted Tomato Pepper Sauce
Serves 4
- 4-6-8 oz. monkfish fillets, butterflied to 1 1/2 inch thickness (Monahan’s sells monk fillets already butterflied)
- Drakes batter mix or seasoned flour
- 7 cups red bell peppers (I used a variety of peppers), seeded and coarsely chopped
- 1 med jalapeño pepper, seeded and chopped
- 3 cups cherry tomatoes, halved
- 4 cloves garlic, finely chopped
- 1 cup onion, coarsely chopped
- 2 T fresh thyme, stemmed
- 8 large fresh basil leaves, chiffonade, for garnish
- 1 t saffron threads
- Dry white wine
- Olive oil
- 3/4 T balsamic vinegar
- Kosher or sea salt
- Black pepper
Preheat oven to 350º. Place peppers, tomatoes, garlic and onion on a sheet tray and toss with salt and a splash of olive oil. Roast for about 20 minutes, keep an eye on them; when the peppers and tomatoes start to brown on some of the tops and around the edges they’re ready. Leave oven on for the fish.
Purée pepper tomato mix in food processor, adding a little olive oil for consistency. Pour pepper mix in a large heavy-duty saucepan, add thyme, saffron, a pinch of salt and pepper and a splash of white wine; simmer for around 15 minutes. At this stage, taste for salt, sweet and heat. You might add a little salt, maybe a squeeze of tomato paste or maybe a touch of sugar. If the jalapeño didn’t give enough of a kick, add a little sriracha sauce if you’d like.
While sauce is finishing, dust monkfish fillets in Drakes or seasoned flour. Heat a heavy ovenproof pan or skillet over med-high heat and add enough olive oil to barely cover bottom of pan. Add fillets, the whiter butterflied side down, to pan and sear until a nice brown crust forms. Flip fillets and pop in the oven for 4-8 min. (depending on thickness) or until barely opaque in the center.
Divide the sauce onto plates and serve monk portions on top of sauce. Garnish tops of each with basil chiffonade. Enjoy!
