Monkfish a L’Amoricanie

Monkfish a L’Amoricanie

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.

• 2 lbs Moody’s monkfish (sliced into 1 ½ inch slices)

• 1 T butter

• ½ T olive oil

• 4 shallots (minced)

• 2 cloves garlic (minced)

• 4 tomatoes, peeled (or 1 can of diced tomatoes)

• 2 T tomato paste

• ¼ cup Cognac or brandy

• 1 cup white wine

• Salt and pepper

• 1 t sugar

• Pinch Cayenne pepper

• 1 T fresh tarragon (chopped)

• 1 T Italian parsley (chopped)

1. In a medium Dutch oven, warm the butter and olive oil over high heat. Add the monkfish and cook 2 ½ minutes on each side. Flambé with Cognac. Season with salt and pepper. Transfer to a warm plate and set aside.

2. Reduce the heat to medium and put the shallots and garlic in the Dutch oven and cook for 2 minutes. Add the tomatoes, tomato paste, white wine, sugar and Cayenne pepper and cook for 20 minutes on medium-low heat, stirring a few times.

3. Add the monkfish to the Dutch oven and cook for another 20 minutes, turning the fish pieces after 10 minutes.

4. Serve the monkfish with steamed potatoes cut in halves or quarters. Garnish with tarragon and parsley.

Bon appétit!

Wine pairing: Several of Moody’s wine offerings will pair well with this dish. Try Benton-Lane Willamette Valley Pinot Gris (2016) or the Langlois-Chateau Sancerre (Loire Valley, France, 2016).