Monkfish Sautéed With Portobello Mushrooms, Shallots And Herbs
NOTE:
Monkfish is sometimes called the lobster of the poor, because its sweet flesh resembles that of lobster. It’s a good source of vitamins A, B-9 and B-3 and is very versatile and satisfying. Any white-fleshed fish may be substituted.
PREP TIME 10 minutes
COOK TIME 30 minutes
SERVES 4
Ingredients
- 1 pound monkfish fillets
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 4 shallots peeled and slices thin
- 1 large garlic clove minced
- ½ pound portobellos wiped, trimmed and cut into 1-inch strips
- 1 tablespoon extra-virgin olive oil
- 1/3 cup dry aromatic white wine, such as Chardonnay
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon dried tarragon
Instructions
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Season the monkfish with salt and pepper and set aside until ready to use.
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Heat one tablespoon of butter in a large, non-stick skillet over medium heat and sauté the shallots and garlic for 1 minute. Add the mushrooms. Season with salt and pepper, reduce heat, cover and cook for about 8 minutes.
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In a separate non-stick skillet, heat the olive oil over high heat and sauté the fish for about 2 minutes per side. Remove and cut into 1-inch strips.
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Raise the heat on the mushrooms and add the wine. When it steams up, in just a few seconds, lower heat, toss in parsley, tarragon and remaining one tablespoon of butter. Stir with a wooden spoon for about 3-4 minutes, over high heat. Add the fish to the mushrooms. Cover and cook over medium heat to warm through, for about 3 more minutes, Remove, season with additional pepper and salt if desired and serve.