“Wild Wild” Monkfish
Prosciutto, wine and wild mushrooms make this "poor man's lobster" deluxe.
Active time 45 mins
Start to Finish 60 mins
Servings 4
Prepare the Monkfish first.
4 to 6 slices of prosciutto ham
As needed salt, black pepper and garlic powder
2 tbsp. Vegetable Oil
Preheat oven to 350 degrees.
Pull the the membrane off the back of the monkfish and cut fish into 4 oz. portions. Wrap each portion with prosciutto ham leaving the white of the fish exposed on each side. Secure with a toothpick. Season each of the exposed sides with salt, pepper and garlic powder.
Heat 2 tablespoons of vegetable oil in a 10 inch skillet with a heat-proof handle until hot enough to be on the point of smoking. Place fish into skillet and sear each side for one minute.
Place into fish and skillet into a 350 degree oven.
Let cook in oven for 12 to 15 minutes or until fish reaches an internal temperature of 145 degrees.
Transfer the monkfish to a large serving plate and spoon "Wild Wild Sauce" over the fish, letting the juices from the sauce run onto the plate.
Garnish with chopped parsley and serve immediately.
Use the freshest, most interesting local wild mushrooms you can lay hands on. Many grocers stock a variety in the produce section.
3 tbsp unsalted butter
2 tbsp chopped garlic
¼ cup white wine (Chablis)
2 tbsp salt
¼ tbsp white pepper
2 tbsp fresh chopped parsley
While fish is cooking, De-stem and wash mushrooms under cold running water to remove unnecessary debris.
Melt unsalted butter in a separate 10 inch skillet over medium high heat.
After the butter has stopped foaming, add mushrooms to skillet and saute until tender (about 2 minutes).
Add garlic and deglaze the pan with the white wine and sherry.
Add heavy cream and simmer until slightly thick but still creamy. Season to taste with the salt and pepper, then remove from heat.
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