Monkfish Piccata (adapted from the New York Times)
1lb monkfish filet
½ cup flour
1 tsp dry mustard
6 Tbsp unsalted butter
1 Tbsp shallots, finely minced
2 Tbsp capers, drained
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp dried tarragon leaves
Lemon (for serving)
- Thaw monkfish filet in the fridge for about about 16-24 hours before using.
- Cut monkfish filets into ½ inch thick bite size pieces.
- Mix flour, dry mustard, salt and pepper together.
- Place the fish pieces in the seasoned flour on one side only. Transfer them to a plate, floured side up.
- Melt the butter in a small to medium sized skillet. Add the shallots and cook on medium until both the butter and the shallots have browned and are fragrant. Be careful not to allow the shallots to burn and blacken.
- Once brown, remove from the skillet from the heat and stir in capers, season with salt and pepper and set aside.
- Heat olive oil in a cast iron (if you don’t have a cast iron, you can use a regular large skillet). When the oil is very hot, when the oil starts shimmering in the pan, add the fish, floured side down, and saute until they turn golden brown, only about a minute or two. Transfer fish, cooked side up, to plates or platter.
- Spoon caper sauce over each piece of fish, squeeze lemon juice over, and season with dried tarragon leaves. Serve over pasta if desired.