Monkfish With Shaved Asparagus and Leeks

Cindy Swain | Thu, 05/05/2016 - 08:41
Difficulty Level
Low
Cooking Time
20 minutes
Cost
Medium

Monkfish, also called frog-fish and sea-devil, is an anglerfish that inhabits the Mediterranean Sea and is popular in Italian cuisine.  Known as coda di rospo or rana pescatrice in Italian, the monkfish is a versatile fish that is baked, sautéed or often served in soups and stews.  

In the past monkfish was considered the “poor man’s lobster” for its similar taste and texture. Throughout the years it has gained popularity in the food scene and although no longer a “poor man’s food”, it is still less expensive than lobster and perfect for special occasions. 

Recipe for 2 people 

Ingredients
extra virgin olive oil
1 tablespoon
garlic cloves
2, skin peeled but left whole
leek
1, white part only, thinly cut into julienne strips
Asparagus
1 bunch, (about 12 sticks), the bottoms snapped off then shaved with a vegetable peeler or thinly cut into julienne
Fresh parsley
2 handfuls (flat leaf)
Lemon
1/2 small (juiced)
extra virgin olive oil
3+ tablespoons (start with 3 then increase to arrive at the consistency desired)
ginger
1/4 teaspoon (grated)
garlic cloves
2 cooked (those used for the veggies above)
paprika
1/8th sweet (or adjust according to your tastes)
salt & pepper
to taste
Units Converter
Unit Type
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
Temperature
Convert from
Convert to
Instructions

1 tablespoon extra virgin olive oil

13 oz (790g) Monkfish (or other firm fish), skinned, deboned and cut into cubes.

For the asparagus and leeks:

Heat the extra virgin olive oil in a large skillet. Add the garlic and leeks; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes until soft.

For the parsley pesto:

In a food processor blend together the parsley, lemon, extra virgin olive oil, pine nuts, ginger, garlic cloves from the vegetables, sweet paprika, salt and black pepper. If needed, add more extra virgin olive oil to arrive at the consistency desired. Adjust the paprika, salt and pepper to taste.

For the monkfish:

Heat the extra virgin olive oil in a skillet, add the monkfish and cook on medium-high heat for 2-4 minutes, or until the fish has changed from transparent to white. The fish will leave a white milky liquid; drain and discard.

To serve:

Use a pastry ring and divide the vegetable mixture.  Top with the monkfish and drizzle the parsley sauce on top.