Monkfish is one of my favorite fish. Often called “poor man’s lobster," it can be prepared many ways to enhance its wonderful flavor. In France, it is a bistro favorite.
- 1 ½ lbs Moody’s monkfish cut into large bite sized pieces
- Cajun seasoning to taste
- ½ cup all-purpose flour
- 2 T olive oil
- ¼ cup butter
- 3 cloves garlic minced
- 1 tomato, large diced
- 1 8-ounce package sliced fresh mushrooms
- ¼ cup dry white wine
- Salt and pepper to taste
- 1 T chopped fresh parsley
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning and flour. Place the monkfish in the bag, seal and shake to lightly coat.
Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet and cook for about 3 minutes. Mix the garlic, tomato and mushrooms and continue cooking for another 3 minutes. Mix in the wine and parsley and continue to cook and stir for about 2 more minutes or until the monkfish flakes easily with a fork.
Wine pairing: Several of Moody’s wine offerings will pair well with this dish. Try the Benton-Lane Willamette Valley Pinot Gris (2016), the Langlois-Chateau Sancerre (Loire Valley, France, 2016) or the Chateau Graville-Lacoste.