Monkfish With Shaved Asparagus and Leeks
Monkfish, also called frog-fish and sea-devil, is an anglerfish that inhabits the Mediterranean Sea and is popular in Italian cuisine. Known as coda di rospo or rana pescatrice in Italian, the monkfish is a versatile fish that is baked, sautéed or often served in soups and stews.
In the past monkfish was considered the “poor man’s lobster” for its similar taste and texture. Throughout the years it has gained popularity in the food scene and although no longer a “poor man’s food”, it is still less expensive than lobster and perfect for special occasions.
Recipe for 2 people
1 tablespoon extra virgin olive oil
13 oz (790g) Monkfish (or other firm fish), skinned, deboned and cut into cubes.
For the asparagus and leeks:
Heat the extra virgin olive oil in a large skillet. Add the garlic and leeks; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes until soft.
For the parsley pesto:
In a food processor blend together the parsley, lemon, extra virgin olive oil, pine nuts, ginger, garlic cloves from the vegetables, sweet paprika, salt and black pepper. If needed, add more extra virgin olive oil to arrive at the consistency desired. Adjust the paprika, salt and pepper to taste.
For the monkfish:
Heat the extra virgin olive oil in a skillet, add the monkfish and cook on medium-high heat for 2-4 minutes, or until the fish has changed from transparent to white. The fish will leave a white milky liquid; drain and discard.
To serve:
Use a pastry ring and divide the vegetable mixture. Top with the monkfish and drizzle the parsley sauce on top.
