New England Monkfish with Lemon, Garlic, and Capers

From Harvard University Dining Service's Chef Martin Breslin:

New England Monkfish with Lemon, Garlic, and Capers

Serves 4 (4 oz portions)

Ingredients:

1 lb monkfish, cut into four 4 oz portions

4 cloves garlic, chopped

2–3 tbsp extra virgin olive oil, plus more for marinating

Juice of 1 lemon

2 tbsp capers

2 tbsp chopped fresh parsley

1/2 cup wholewheat flour, for dredging

Salt and pepper

Lemon wedges, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat, add garlic, and sauté until golden. Stir in lemon juice, capers, salt, pepper, and half the parsley. Set aside.
2. Season monkfish with salt and pepper, lightly dredge in flour.
3. Heat oil in a skillet or on a flat top. Sear monkfish 3–4 minutes per side, until golden and cooked through.
4. Plate fish, spoon sauce over top, sprinkle with remaining parsley, and garnish with lemon wedges.

Chef Martin's Tip:

Monkfish’s firm texture is perfect for vibrant flavors like lemon and capers. Enjoy with whole grains or seasonal vegetables.