What to do with Monkfish on a Week Night

Dinner recipes are not something that happens in my kitchen very often on a weeknight. We usually opt for simple roasted veggies, a lean protein, and a salad. Occasionally we add a starch.

When the inspiration for this monkfish dish came to me, it had to be simple, quick and have few ingredients for it to actually happen. Other than the time to braise the escarole, it was a quick meal.  Any shortcut* that did not compromise taste or quality was taken, because… my idea of a relaxing on a weeknight is not spending hours in the kitchen chopping and cleaning up.

Butter Sautéed Proscittio Wrapped Monk Fish

Ingredients:

1/2 tsp salt

2   Tbsp olive oil

2    Tbsp bottled minced garlic

1     bag of cleaned chopped escarole (about  2 medium heads of escarole)

1     cup chicken stock, homemade or store bought. Bone stock is preferred. For a recipe click here

4    6-oz pieces of monkfish

4     very thin slices of prosciutto

1    Tbsp. grass-fed butter

1    tsp. paprika

1/2 tsp. coarse sea salt

1    pound of shiitake mushrooms sliced into thin strips

olive oil organic non-stick spray

1   tsp. paprika

1   tsp. Liquid Smoke seasoning.

 

Directions:

  1. Pre-heat oven to 450 degrees.
  2. Bring 2 quarts of water to boil in a stockpot with the 1/2 tsp of salt.  Add escarole and return to a boil. After 4 minutes, drain in a colander and set aside. Place a large braising pan or Dutch oven over medium heat and add 2 Tbsp olive oil. Add the garlic and sauté for one minute.  Add the escarole chicken broth and mix gently. Cover and simmer while the rest of the meal is prepped.
  3. Place sliced shiitake mushrooms on a baking sheet sprayed with non-stick olive oil spray.  Sprinkle liquid smoke, salt, paprika and more non-stick spray over mushrooms. Bake in a 450-degree oven on top rack until crispy. Remove from oven and set aside to cool.
  4. In a large frying pan (cast iron preferred) melt the butter over medium-low heat then remove from heat. Wrap each piece of fish with one slice of prosciutto and place gently in the frying pan with melted butter. Season with paprika and coarse sea salt, and cook covered on medium heat for  5 minutes. Gently flip fish over with tongs and cook 3-5 minutes longer.
  5. To serve: On each of four plates place 1/4 of the escarole, one piece of cooked fish and 1/4 of the crispy mushrooms. Optional add fresh ground pepper.

Time to prepare: 30 minutes.

*bottled minced garlic, precut prewashed chopped escarole, non-stick olive oil spray, liquid smoke seasoning, and presliced prosciutto

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