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Monkfish Piccatta

Make this Tonight - "The Three Point Dish for the Win: Monkfish Piccata "

20
Prep Time
(minutes)
35
Cook Time
(minutes)
2
Servings

Ingredients

  • 2- 7 oz portions of monkfish, bloodline removed and pounded flat
  • ½ tablespoon Butter
  • 1 whole garlic cloves, smashed
  • 1 sprig of thyme
  • ½ lemon, thinly sliced and grilled
  • ½ Tablespoon capers
  • 7 Caperberries
  • 6 each Parsley Sprigs
  • 2 cups Wondra Flour
  • 1 Tablespoon granulated garlic

Steps

  1. Preheat a medium saute pan.
  2. Add 1 tablespoon canola oil.
  3. Season monk pieces lightly with salt.
  4. Dredge in the fish in seasoned flour.
  5. Saute the fish in the canola oil until golden brown.
  6. Add butter, garlic, and thyme, baste.
  7. To finish, remove garlic and thyme, add capers, caperberries, and grilled lemon.
  8. Flip the fish, just to kiss the pan.
  9. In a separate pan warm the piccata sauce.
  10. Spoon a tablespoon of the warm sauce on a place, layer the fish on top.
  11. Spoon the capers, caperberries, and lemon over the fish.
  12. Garnish with parsley sprigs