If you’ve given up meat for Lent, this week’s recipes are just for you! Today’s recipe feature is Crispy Monkfish with Capers and it’s the chef’s take on Wiener schnitzel, a breaded and fried veal cutlet. Monkfish is a hearty white fish that doesn’t taste fishy (according to my own taste buds) and it holds together well in all sorts of dishes. The author suggests you serve this dish with asparagus, zucchini and butternut squash. I suggest that you serve it with whatever veggies and starch you wish in order to create a wonderful meal. Healthy and joyous eating!
- 1 ¼ pounds monkfish fillet
- ¼ cup all-purpose flour
- 3 large eggs—2 beaten with 2 tablespoons of water, 1 hard-cooked and finely chopped
- 1 cup panko (Japanese bread crumbs)
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- ¼ cup vegetable oil
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon capers, drained
- 1 teaspoon finely grated lemon zest
Using a sharp knife, cut the monkfish fillet on the diagonal into 1/2-inch-thick slices. Put the flour, beaten eggs and panko in 3 shallow bowls. Season the fish with salt and pepper and dust each slice on one side only with flour, tapping off the excess. Dip the floured side in the egg and then in the panko, pressing to help the crumbs adhere.
In a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the oil. Add half of the monkfish, breaded side down, and cook over high heat until golden, about 3 minutes. Carefully flip the fish and cook just until white throughout, 2 to 3 minutes longer. Transfer the fish to plates, breaded side up. Repeat with the remaining butter, oil and fish.
Sprinkle the monkfish with the parsley, capers, lemon zest and chopped egg. Serve with asparagus and lemon wedges. Serving yield = four.