Pan Roasted Monkfish with Kidney Beans and Roasted Tomatoes
The pan roasted monkfish is moist and tender, and well paired with the kidney bean and vegetable accompaniment. This dish is beautifully colored and looks great on the plate.
1 tbsp. olive oil
1⁄2 cup sliced leeks, white part only, well-rinsed
1⁄2 cup diced red onion
1 tbsp. garlic, minced
3⁄4 cup diced fennel bulb
3⁄4 cup diced red potatoes, unpeeled
1⁄2 cup diced carrot
1⁄4 cup diced celery
1⁄2 cup dry white wine
1 3⁄4 cups canned chopped tomatoes
3⁄4 cup chicken stock
1 large bay leaf
1 sprig rosemary
2 tsp. grated lemon zest
3⁄4 cup kidney beans, cooked and drained
2 cups all-purpose flour
1 1⁄2 tsp. sweet paprika
1 tbsp. dried oregano
1 1⁄4 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
12 (2-oz.) monkfish fillets (about 2 lb.)
3 tbsp. olive oil
Chopped flat leaf parsley, for garnish
1. Heat olive oil in large saucepan. Add leeks, onion, and garlic; sauté 1 min. Add fennel, potatoes, carrots, and celery; sauté until they start to soften and brown, about 5 min.
2. Add wine and reduce until almost dry.
3. Add canned tomatoes and their juice, chicken stock, herbs, and zest. Bring to a boil; reduce heat and simmer until vegetables are tender, approximately 20-25 min.
4. Stir in kidney beans and simmer 5 min. more.
5. Combine flour, paprika, oregano, salt and pepper in small bowl. One by one, dredge the monkfish fillets in seasoned flour.
6. Heat 3 tbsp. olive oil in large sauté pan until it ripples. Carefully lay floured monkfish fillets in oil so they do not touch. (If necessary, cook in batches.) Sauté over medium-high heat until golden brown on both sides. Remove to paper towel-lined baking sheet and let drain. If cooking more fish, keep this batch warm in 250° F oven until ready to serve.
7. Per order, ladle 2 oz. kidney bean sauce onto each plate and top with two fillets. Garnish with chopped parsley.