Pan Roasted Monkfish with Kidney Beans and Roasted Tomatoes

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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
 

Steps

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.
 

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources