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pan-roasted monkfish tail

my version -- inspired by chef Thomas Keller, its served with beurre rouge, a red wine butter sauce -- and french sytle, herb infused roasted potatoes, carrots, and zucchini on the side...

"Monkfish is known for its huge head and mouth, and its tight, meaty white flesh that is often compared to lobster meat. It's commonly used in French cuisine, but it has only recently become popular in America. They are sometimes called 'the poor man's lobster.' Fishermen tend to remove monkfish tail meat and livers to sell, discarding the rest.” -- Food Netwok

"This elegant recipe by Chef Keller marries monkfish with beurre rouge, a red wine butter sauce. If that sounds unusual, that’s because it is: White wine sauces or a squeeze of lemon juice with extra virgin olive oil and black pepper are more common with seafood, but beurre rouge is a beautiful match for the cooking technique used for the monkfish." -- MasterClass


© Faisal Hoque
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