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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources