Monkfish, or: Poor Man’s Lobster
by cobb, August 2, 2009 | Permalink
When Chef Ben last led the School of Fish class at Harry’s, he was presented with a request for Monkfish to be his next subject. Good readers, ask and you shall receive. Last night, July 30, Ben showed off a simple recipe, using Monkfish, Prosciutto do Parma, Heirloom Tomatoes, Israeli Couscous and Fresh Herbs.
Not one to fear mixing his meats, Ben started by wrapping the Monkfish fillets in the Prosciutto, then wrapping each wrapped fillet in plastic, to allow the flavors to marry, or at least become good friends. That is to say, they need be wrapped only for a short time. Ben then sauteed the wrapped fillets, giving them a sear for color and texture. The thickness of the fish called for further cooking, which Ben gave them in the oven. An unconventional move for our boy, who told the class, “It’s okay to use the hot box as long as you’re not trying to amek magic happen with first preparing the meat or seafood.”
Ben prepared Israeli couscous (larger than normal couscous, more like a pearl-shaped rice pasta) in a ham broth, then sauteed it with oven-roasted Heirloom Tomatoes, fresh herbs, butter, salt, pepper and a splash of honey. The wrapped fillets were served over the couscous and veggies, with beautiful results.
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