Monkfish With Caper Butter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12monkfish medallions, ½-inch thick (about 2 pounds)
- ½cup all-purpose flour
- 1teaspoon dry mustard
- Salt and ground black pepper
- 6tablespoons unsalted butter
- 1tablespoon finely minced shallots
- 2tablespoons drained capers
- 2tablespoons extra virgin olive oil
- 1tablespoon lemon juice
- 1tablespoon minced tarragon leaves
- Lemon wedges, for serving
Nutritional analysis per serving (6 servings)
302 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 23 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
- Step 2
Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
- Step 3
Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
- Step 4
Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.
Private Notes
Comments
Very nice. My only (tiny) issue is the suggestion to flour one side only. That is nice in theory but in practice monkfish medallions are somewhat irregular in shape and the unique floured side doesn't necessarily turn golden. Next time I will make slightly bigger pieces, flour all over and toss over high heat, as I usually do. I served them with braised endives.
Great recipe. I agree with earlier posting to increase amount of dry mustard--you'll have to experiment on that measurement.
I've made this recipe twice. The first time I floured one side of the fish and that worked great; the second time, with thicker fillets, I floured both sides because I had to turn the fish to ensure thorough cooking. I'd say whatever fish you use, use thickness as your gauge: thinner, flour one side. Thicker, you'll need both!
Very good! I will make a couple of adjustments next time. I'll increase the amount of ground mustard, as we found it unnoticeable. And if I decide to serve it over sautéed spinach again, as I did this time, I will not add garlic to the spinach, as it overwhelmed the delicate sauce.
Monkfish is a favorite of mine and this recipe is perfect as is. Couldn't find my dry mustard so I substituted with turmeric and it MAY have been even better, definitely just as good. Sticking to the cooking directions....VERY hot pan, 1/2" slices, one side only....allows the monkfish to cook through and results in the desired texture of monkfish. I wouldn't use the method on anything else.
Listening to the commentary on the flour and asking why flour anyways? I cooked with flour. It made the fish muddy and stole its taste. If I cook this again I would ditch the flour and add a splash of white wine. The recipe was disappointing
Monkfish is delicious! At the seafood restaurant in SF I cooked at, we would prepare it similar to this. Flour the medallions (not sure why just one side?), saute and serve...but with Bearnaise sauce draped over the top!! YUM.
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