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:
- 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.
- Season monkfish with salt and pepper, lightly dredge in flour.
- Heat oil in a skillet or on a flat top. Sear monkfish 3–4 minutes per side, until golden and cooked through.
- 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.