Newsletter 3/17

Courtesy of Nick, Chatham Fish & Lobster

 

1lb monkfish fillets

1 TBSP olive oil

1 TBSP butter

1/4 TBSP Dijon mustard

1/4 cup finely chopped shallots

1/4 cup dry white wine

1/2 cup heavy cream

3/4 cup (packed) watercress, trimmed & chopped

Salt & pepper

 

  1. Remove membrane from monkfish fillet & cut crosswise into medallions. Salt & pepper to taste.
  2. Melt butter in oil in skillet over medium-high heat. Add monkfish to skillet; cook just until opaque in center, about 5 minutes per side. Transfer fish to plate & keep warm.
  3. Retain liquid in skillet & add shallots; stir 30 seconds.
  4. Add wine & bring to a boil; continuing to boil for one minute.
  5. Add cream & mustard; boil until sauce thickens slightly & coats spoon, about 4 minutes.
  6. Add watercress & stir.
  7. Season with salt & pepper.
  8. Transfer fish to plates and spoon sauce around the fish. Enjoy!