Sister Act 2: Back in the Habit"
Habit Forming Monkfish
Great, just what you need--an addiction to a succulent seafood dish. We're not sure they even know how to treat this at Betty Ford.
You will need:
- 2 lbs monkfish filet
- 1 tbsp. minced garlic
- 2 tbsp. clarified butter
- Salt and pepper to taste
- 4 tbsp. breadcrumbs
- 1 lb. assorted wild mushrooms
- 4 medium shallots, peeled and chopped
- 1 cup cooked red lentils
- 1 cup chopped tomato
- 1/2 cup chicken stock
- 2 tsp. minced tarragon plus extra for garnish
- 1 cup vermouth
- 2 tbsp. balsamic vinegar
- zest of 1 lemon
- 3 tbsp. butter, cubed
- Preheat oven to 450°F. Trim monkfish of any membrane and cut into four large pieces. Rub each piece with clarified butter and chopped garlic; season with salt and fresh ground pepper, dust with breadcrumbs and set aside.
- Heat clarified butter in a sauté pan, over medium-high until very hot but not smoking. Add the mushrooms, season with salt and pepper and sauté 3-4 minutes, until the mushrooms just begin to brown.
- Add the cooked red lentils, chopped tomato, chicken stock and tarragon; reduce heat to medium and simmer 5 minutes. Cover and set aside.
- Place monkfish filets in a saute pan with an ovenproof handle. Pour vermouth and balsamic around fish and sprinkle with chopped shallots. Place pan in the preheated 450°F oven and roast, uncovered, 7 to 10 minutes until the fish is barely cooked through and still moist in the center.
- Transfer monkfish to the pan with the lentils to keep warm. Boil the vermouth mixture down to a syrup, remove from heat and whisk in the cold butter to make a sauce.
- To serve, place a roasted monkfish filet over a mound of mushroom-lentils, spoon sauce over and garnish with lemon zest and tarragon sprigs.