Pan-Roasted Monkfish with Mushrooms and Scallions

Rating: Unrated

The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce. Amazing Seafood Recipes

By Food & Wine
June 2014

Gallery

© Melanie Acevedo

Recipe Summary

Yield:
4
Advertisement

Ingredients

Directions

  • Heat the oven to 450°. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms and cook until starting to brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 teaspoon each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.

    Advertisement

  • Sprinkle the fish with the remaining 1/4 teaspoon each salt and pepper. Put the fish on top of the mushrooms and scallions and transfer the pot to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-thick fillets. Remove the monkfish from the pot and put the pot on top of the stove. Add the scallion tops and the cream to the pot. Bring to a simmer and continue simmering the sauce until it starts to thicken, 1 to 2 minutes. Serve the fish topped with the sauce.

Notes

Fish Alternatives Thick fish steaks such as halibut or salmon would hold up well to the pan-roasting and taste delicious with this sauce.

Variation Pan-Roasted Monkfish with Wild Mushrooms and Scallions. Use 1 pound sliced shiitake mushroom caps or 1 pound of mixed wild mushrooms in place of the regular mushrooms.

Suggested Pairing

The meaty textures of the monkfish and mushrooms will be well served by a full-bodied Chardonnay from California or Australia. The dish would even go nicely with a light red wine such as a Pinot Noir from California.

© Copyright 2020 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 10/28/2020