Monkfish With Meat Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter
- 1small carrot, peeled and roughly chopped
- 1celery stalk, roughly chopped
- 1small onion, peeled and roughly chopped
- 1tablespoon tomato paste, optional
- 1can (about 13 ounces) beef broth, or 1½ cups meat or chicken stock
- 4pieces monkfish, each 6 to 8 ounces
- Salt and freshly ground black pepper
- 1teaspoon extra virgin olive oil
Nutritional analysis per serving (4 servings)
211 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to at least 450 degrees. Place a cast-iron or other ovenproof skillet inside. Put half the butter in a small saucepan, and turn the heat to medium-high. Add carrot and celery, and stir; a minute later, add onion. Cook, stirring occasionally, until vegetables brown, less than 10 minutes. Be careful not to let them burn. Stir in tomato paste if you like, then broth. Bring to a boil, adjust heat and let mixture simmer about 10 minutes.
- Step 2
Strain mixture, pressing on vegetables to extract their liquid, and return to medium-high heat. Bring to a boil; let boil until less than half a cup of thick liquid remains.
- Step 3
Meanwhile, season fish with salt and pepper. Carefully remove hot pan from oven, and add oil; swirl to coat bottom. Add fish, and roast 5 minutes. Remove from oven, and carefully pour liquid accumulated around fish into simmering sauce; turn fish over, and return to oven for 5 minutes while bringing sauce to a boil. Reduce sauce until it is thick and syrupy and measures about ½ cup. When a thin-bladed knife inserted into thickest part of fish meets little resistance, remove it from oven.
- Step 4
Add remaining butter to sauce, and spoon over fish to serve.
Private Notes
Comments
I have used this recipe repeatedly and the finished product is terrific. It takes a little time, but the combination of flavors and textures is wonderful. The most time-consuming element may be trimming the heavy vein from the exterior of the monkfish filet.
This recipe came out about 20 years ago, when I first made it. Bittman referred to monkfish as "the poor man's lobster". I had never had monkfish and made this recipe. It is delicious!