1 post tagged “monkfish”

Monkfish with Spinach and Root Vegetables

Guest Blogger John Pleshette has a wonderful meal for us this week.  John says that the Monkfish is so easy to make that he included accompaniments, spinach and root vegetables.

Monkfish with Spinach And Root Vegetables

2 lb fillet of monkfish
Olive oil
Fresh thyme
4 small turnips
4 small new potatoes
4 medium carrots
2 bunches of fresh spinach
4 cloves of garlic
Butter
Italian parsley
Chives

For The Vegetables

Bring a large sauce pan of water to a boil.  Salt generously.

Choose vegetables that are approximately the same size.  Peel and trim.

Put in the potatoes and carrots first.  Boil gently for 5 minutes.  Add the turnips.  Boil for about 10 more minutes or until the vegetables are easily pierced with a small, sharp knife.   Test them separately and take out each vegetable as it is done.

If preparing ahead of time, plunge vegetables in a sinkful of cold water.  Drain in a collander.  

Otherwise, drain the vegetables in a collander.  Add 3 Tbsps of butter to the saucepan.  Return the vegetables to the pan and swirl around to coat with butter.  Sprinkle with a handful of chopped parsley and chives.  

For The Monkfish

Allow the fish to reach room temperature before cooking.  Season with sea salt and freshly ground white pepper.

Heat 1/2 cup of olive oil in a frying pan just large enough for the fish.   When the oil is quite hot, slip monkfish fillet into the oil and brown lightly on both sides.  

Reduce the heat to low and after a minute, add several sprigs of fresh thyme.  Poach the monkfish in the olive oil for another 10 to 15 minutes, turning occasionally with tongs.  The fish is done when a knife inserted to the center feels warm against your bottom lip.  

Remove to a warm serving platter and allow to rest while you cook the spinach.  

For The Spinach

Before you start to cook the fish, dump spinach in a sinkful of cold water.  Trim off the stems and drain in a collander.  

Peel the garlic and slice into thin pieces.

Heat 1/4 cup of olive oil and 2 tbsps of butter in a saute pan.  When the butter is hot, add the garlic slices.  

As soon as you smell the garlic, add the spinach.  Salt generously and keep turning over with tongs until the spinach has collapsed but is still a vibrant green.

Surround the Monkfish with the vegetables and spinach.

Serves 4

Cellarwise Wine Pairing

These days it’s not very fashionable to recommend California chardonnay in serious food/wine pairing situations, but it’s a good choice here. The richness of the monkfish calls for more weight not less, and the spinach provides its own challenge, so chardonnays with tropical fruit notes, good cool-climate acidity, and minimal oak are the way to go. Regionally, look for Sonoma County (including Sonoma Coast & Russian River Valley), Monterey (including Santa Lucia Highlands), and Santa Barbara (including Santa Rita Hills) bottlings of non-reserve status (more affordable, less oak). As a value pour try the ’07 Chateau St Jean Sonoma county ($11), or for a few bucks more go for the excellent ’07 Bueller Russian River Valley ($15). The ’06 Logan Monterey county sleepy hollow vineyard ($20) is always solid, if you can find it try the unique ’07 mount Eden Monterey county ($18) as it should excel here. The ’07 Four Vines Santa Barbara county “naked” ($12) offers a more crisp version of the attributes we’re after, or go with the prototypical ’06 Sanford Santa Barbara county ($18). Enjoy.