MONKFISH WITH GARLIC CLOVES

THIS IS A TAKE ON A JOEL ROBUCHON RECIPE FOR MONKFISH.  ROBUCHON BLANCHES SLIVERS OF GARLIC WITH WHICH HE STUDS THE FISH BY MAKING LITTLE SLITS IN THE FLESH.  I'M LAZY SO I JUST CONFITED A WHOLE HEAD OF GARLIC AND SCATTERED THE SOFTENED CLOVES AROUND THE FISH.  GARNISHED WITH CHOPPED PARSLEY AND LEMON SLICES, NOTHING COULD BE SIMPLER OR MORE DELICIOUS.  

 4 MONKFISH FILLETS AROUND 1/2 LB EACH
 2 HEADS OF GARLIC
 FRESH THYME
 FLATLEAF PARSLEY
 1 LEMON
 ½ cup WONDRA FLOUR

1

SLICE ABOUT A THIRD OFF THE TOP OF THE GARLIC HEADS. DRIZZLE WITH OLIVE OIL, WRAP IN FOIL AND PLACE IN A TOASTER OVEN AT 350º.

ROAST GARLIC FOR ABOUT 20 MINUTES OR UNTIL YOU CAN EASILY PIERCE THE CLOVES WITH A SHARP KNIFE.

ALLOW TO COOL, THEN UNWRAP THE HEADS. GENTLY SQUEEZE OUT THE CLOVES TRYING AS BEST YOU CAN TO KEEP THEM INTACT.

PRE-HEAT A FRYING PAN OVER MEDIUM HEAT FOR 2 MINUTES.

DRY THE FISH WITH PAPER TOWELS. SALT AND PEPPER.

SPREAD 1/2 CUP OF WONDRA FLOUR ON A PLATE.

POUR 4 TBSPS OF NEUTRAL OIL SUCH AS GRAPESEED OR CANOLA INTO THE FRYING PAN. WHEN THE OIL IS VERY HOT, QUICKLY DREDGE THE FILLETS IN FLOUR, KNOCK OFF EXCESS WITH YOUR HAND AND LAY GENTLY IN THE PAN. SALT AND PEPPER.

BROWN THE FILLETS ON BOTH SIDES, ABOUT 2 MINUTES A SIDE.

TOSS IN A FEW THYME SPRIGS AND 4 TBSPS OF BUTTER.
LOWER THE HEAT AND COVER.

CONTINUE TO COOK FOR ABOUT 4 MORE MINUTES, BASTING THE FILLETS EVERY MINUTE OR SO WITH THE BUTTER UNTIL A SHARP KNIFE OR SKEWER INSERTED IN THE FISH FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.

ARRANGE THE MONKFISH FILLETS ON A WARM PLATTER OR INDIVIDUAL PLATES. SCATTER THE GARLIC CLOVES OVER THE FISH. GARNISH WITH FINELY-CHOPPED PARSLEY.

SERVE WITH LEMON WEDGES ON THE SIDE.

SERVES 4

Ingredients

 4 MONKFISH FILLETS AROUND 1/2 LB EACH
 2 HEADS OF GARLIC
 FRESH THYME
 FLATLEAF PARSLEY
 1 LEMON
 ½ cup WONDRA FLOUR

Directions

1

SLICE ABOUT A THIRD OFF THE TOP OF THE GARLIC HEADS. DRIZZLE WITH OLIVE OIL, WRAP IN FOIL AND PLACE IN A TOASTER OVEN AT 350º.

ROAST GARLIC FOR ABOUT 20 MINUTES OR UNTIL YOU CAN EASILY PIERCE THE CLOVES WITH A SHARP KNIFE.

ALLOW TO COOL, THEN UNWRAP THE HEADS. GENTLY SQUEEZE OUT THE CLOVES TRYING AS BEST YOU CAN TO KEEP THEM INTACT.

PRE-HEAT A FRYING PAN OVER MEDIUM HEAT FOR 2 MINUTES.

DRY THE FISH WITH PAPER TOWELS. SALT AND PEPPER.

SPREAD 1/2 CUP OF WONDRA FLOUR ON A PLATE.

POUR 4 TBSPS OF NEUTRAL OIL SUCH AS GRAPESEED OR CANOLA INTO THE FRYING PAN. WHEN THE OIL IS VERY HOT, QUICKLY DREDGE THE FILLETS IN FLOUR, KNOCK OFF EXCESS WITH YOUR HAND AND LAY GENTLY IN THE PAN. SALT AND PEPPER.

BROWN THE FILLETS ON BOTH SIDES, ABOUT 2 MINUTES A SIDE.

TOSS IN A FEW THYME SPRIGS AND 4 TBSPS OF BUTTER.
LOWER THE HEAT AND COVER.

CONTINUE TO COOK FOR ABOUT 4 MORE MINUTES, BASTING THE FILLETS EVERY MINUTE OR SO WITH THE BUTTER UNTIL A SHARP KNIFE OR SKEWER INSERTED IN THE FISH FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.

ARRANGE THE MONKFISH FILLETS ON A WARM PLATTER OR INDIVIDUAL PLATES. SCATTER THE GARLIC CLOVES OVER THE FISH. GARNISH WITH FINELY-CHOPPED PARSLEY.

SERVE WITH LEMON WEDGES ON THE SIDE.

SERVES 4

MONKFISH WITH GARLIC CLOVES
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