Serves 2 or 3
This one skillet recipe has few ingredients but requires the cook’s attention. It has the richness of chicken Marsala with the lightness of a fish dish. If you intend to serve over pasta, you might stretch the sauce by adding (at the end) a few drops of water from the pasta pot.
|1||pound monkfish, cleaned, trimmed and cut into ¼-inch thick medallions|
|Salt and pepper to taste|
|½||cup all-purpose flour|
|2||tablespoons canola or olive oil|
|1½||cups sweet Marsala wine|
|8||white button mushrooms, sliced ¼-inch thick|
|½||lemon, for squeezing|
|1||tablespoon Italian parsley, chopped|
1. Place large skillet over medium-high heat with oil.
2. Season monkfish with salt and pepper on both sides and dredge in flour. Shake off excess.
3. Sear in hot pan. Cook until browned, approximately 1-2 minutes. Once browned and caramelized, flip monkfish medallions.
4. Add mushrooms and cook for 1 minute more or until oil is soaked up and mushrooms show a little color.
5. Remove pan from heat and add Marsala wine. Return to heat. Ignite the wine and flambé until alcohol burns off.
6. Squeeze lemon juice into pan, being sure not to let seeds get into the sauce. Continue cooking on medium-high heat until wine has reduced.
7. Add butter, half of parsley, and a pinch of salt and pepper. Reduce heat to low. Gently stir as butter melts into sauce. Once all butter has melted, turn off heat. Garnish with remaining parsley. Adapted from The Daily Catch