Pan-Roasted Monkfish with Mushrooms and Scallions
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
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Recipe Summary
Ingredients
Directions
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.