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–+ servings

Sauteed Monkfish, Sauce Vierge, Saffron rice

with a Mediterranean flair
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Course: Main Course
Cuisine: Mediterranean
Keyword: Fish, Seafood
Servings: 1

Ingredients
 

  • 16 oz Monkfish filet
  • salt & pepper
  • smoked paprika
  • 3 TBSP salted butter
  • 1 sprig tarragon
  • 1 spring thyme
  • 1 clove garlic - crushed

Sauce Vierge

  • 1 large red tomato - heirloom, fresh
  • 1 small yellow tomato
  • 1 small shallot
  • 1 TBSP chives
  • 2 TBSP parsley
  • 2 TBSP lemon juice (1) - fresh squeeze
  • 1 tsp fish sauce - or Worchestershire
  • salt & pepper - to taste
  • 1/4 cup olive oil - best quality, extra virgin

Rice

  • 1 cup Basmati rice - rinsed well
  • 1.5 cups chicken stock
  • pinch saffron threads
  • pinch Kosher salt

Lemon Vinaigrette

  • 1/2 cup EVO - quality!
  • 3-4 TBSP Lemon juice - fresh squeezed, 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • salt & pepper - to taste

Microgreens

    Instructions

    Sauce Vierge

    • Core tomatoes and finely dice. Finely dice shallot and herbs. Add to small bowl with lemon juice and fish sauce. Season. Mix well but gently.
    • Slowly add oil, mixing as you go. May use less than 1/4C. Get to a consistency and taste you like. Set aside and refrigerate.

    Rice

    • In medium pot, over medium heat, add chicken stock and saffron, bring to boil. Add rice, salt and return to boil. Lower heat to lowest setting, cover and cook 12 minutes.
    • Remove from heat, give a quick mix up, recover and let sit 5 minutes.
    • Uncover, fluff rice and let steam dissipate

    Fish

    • Season monkfish on all sides. Roll it around in the seasoning.
    • Medium non-stick pan on medium heat. Add light layer of EVO.
    • Sear monkfish on all four sides (if filet is roundish, as was mine), 1-2 min each until you have nice color. Add butter and herbs to pan and baste, turning sides after 1 minute each. There is a wide range of acceptable temps for this type of fish from 110F-140F. I like it right in the middle, about 125F so you might want to use an instant read temp for this one. Remove at 4-5 degrees below desired temp and rest.

    Finish

    • Combine ingredients for vinaigrette into small mason jar with tight fitting lid. Shake vigorously. Drizzle into dry greens, lightly toss to combine.
    • Garnish fish with sliced chives
    Tried this recipe?Let us know how it was!