(Served over braised leeks)
This is again another fish I probably would never had cooked if it was for Ali trying and falling in love with monkfish foie gras. Monkfish is known as the poor mans lobster, and is becoming increasingly popular in the states. It's a thick, watery fish, but can easily dry out if over cooked.
Ingredients
2 6 oz monkfish filets
1 T lemon juice
2 large leeks, green tops only
1 T fresh lemon zest
2 gloves garlic
Salt
Paprika
¼ c white wine
2 T butter
Directions
The first thing you do is season both sides of the monkfish with salt and paprika and let them sit on a plate for 5 min. Generally you want to season seafood right before you cook it so the salt doesn't pull out any moisture, but because monkfish is so watery that's exactly what you want to do. By extracting some of the water you'll make sure and get a nice sear on the fish as opposed it internally boiling it.
After 5 min, pour off any excess water and pat the fish dry. Place a med sauté pan over med high heat and add EVOO. Once ready, add your fish. Cook approx 4 min one side, flip and cook another 3 min (until fish gets flaky). Remove and let the fish rest 3 - 5 min (monkfish is one of the only fishes you need to let rest).
Meanwhile, wash and then soak you leeks for 15 min to remove all dirt. Cut the green tops into about 3" sections. Place a large sauté pan over med heat and add butter (I recommend butter instead of oil for these). Once butter is melted and frothing, add leeks and garlic. Cook 5 min stirring occasionally. Add wine, lemon juice and zest, cover and braise for another 5 min. Serve alongside roasted monkfish.
