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Pan Roasted Baby Monkfish at Detroit Fish Market
Chef Leonardo Vulagi, at Detroit Fish Market, prepared this delicious Pan Seared Baby Monkfish for us. Chef Leo likes this fish because of its high quality, great taste, and the easy preparation. He says the secret to cooking monkfish is to let it simmer a while, in order to break down the tissue and leave it nice and tender. The recipe is below. Follow this link to a wine pairing by Wine Examiner Stacie Hunt.
Pan Roasted Baby Monkfish
Ingredients
- 10 oz monkfish
- 4 artichokes hearts
- ½ teaspoon garlic, chopped
- ½ cup tomatoes, diced
- 1 oz olive oil
- 1 cup fish stock
- salt & pepper
- juice of lemon
- ½ teaspoon parsley, chopped
- 1 large portobello mushroom
Method
Season both sides of the fish with salt and pepper. In a very hot ovenproof pan quickly brown both sides of the fish in oil. Add the mushroom, garlic, tomatoes, artichokes, lemon juice, and fish stock. Cook at 4oo degree for 10 minutes.
Detroit Fish Market
1435 Randolph Street
Detroit, MI 48226
See my review of Detroit Fish Market at Paradise Valley
Check out a wine pairing for this dish by Stacie Hunt, Wine Examiner
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