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Monkfish Piccata with Caperberries and Preserved Lemons
Serves 4
Ingredients:
1 1/2 pounds monkfish, bone removed and cut into 8 medallions
Kosher salt and freshly ground black pepper
1 cup flour
1/2 cup extra-virgin olive oil
3/4 cup dry white wine
Pinch of turmeric
4 ounces caperberries
1 lemon, cut into pithless segments
2 preserved lemon quarters, sliced paper thin
1 bunch of parsley, finely shredded
Preparation:
Season the fish slices well with salt and pepper. Season the flour with salt and pepper and place it in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess.
In a 12-to 14-inch saute pan, heat 1/4 cup of the olive oil over light heat until smoking. Working in batches if necessary to avoid overcrowding the pan, cook the fish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side. Remove the fish to a plate lined with paper towels. When all the fish is done, keep warm and add the wine, the turmeric, the lemon juice, and caperberries to the pan. Swirl over high heat for 2 minutes. Season
the sauce with salt and pepper and add the lemon segments, preserved lemons, and parsley and swirl them over high heat for 1 minute. Add the remaining 1/4 cup of olive oil and swirl again.
Divide the fish evenly among four warmed dinner plates and pour some of the sauce over each plate. Serve immediately.
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