Monkfish Piccatta Image

Monkfish Piccatta

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

20
Prep Time
(Minutes)
35
Cook Time
(Minutes)

Ingredients

Monkfish Piccatta

  • 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

Piccatta Sauce

  • 2 cups brown butter
  • 1 cup garlic, thinly sliced
  • 1 cup white miso
  • 2 cups chicken stock
  • 2 cups vegetable stock
  • ½ cup lemon juice

Steps

Monkfish Piccatta

  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.

Piccatta Sauce

  1. In a medium saucepan over medium-high heat cook the butter until it browns, add the sliced garlic.
  2. Whisk in miso until it is incorporated into the butter.
  3. Add chicken and vegetable stocks.
  4. Allow reducing down by half.
  5. Puree the sauce.
  6. Season with lemon juice and salt.