Seafood » Sauteed Monkfish
Print RecipeIngredients
- skinless monkfish fillets
- fine sea salt
- ground black pepper
- Wondra (quick-mixing flour)
- olive oil
- thyme or other fresh herbs to garnish
Special Equipment
- cast iron or stainless steel pan
- fish spatula
- metal cake tester
How-to
- Preheat oven to 350º. Situate a rack on the bottom and a rack on the top of the oven
- Allow fillets to rest at room temperature for 5 minutes before using
- Season both sides of fillets liberally with fine sea salt & pepper
- Lightly dust the skin-side with Wondra flour
- Heat cast iron or stainless steel pan over high heat and add olive oil to liberally coat
- Turn off flame when adding fish, skin-side down
- Turn heat back to a medium flame. Allow fish to sear 1-2 minutes to create a golden crust on the bottom, moving the fish once to prevent uneven browning
- Place on bottom rack of oven and allow to cook 3-4 minutes
- Place on top rack 1-2 additional minutes, if needed
- Remove from oven and flip fish, place back on top rack 1-2 minutes. Check the temperature with a metal cake tester, inserted into the thickest part of the center. The cake tester should remove warm for a medium-rare to medium doneness
- Remove to a cutting board and rest for 2 minutes before slicing
- Cut into ½"-thick slices through the bottom of the fish to prevent the crust from falling apart. For medium-well to well fish, place slices back into pan, and into a 350º oven for a few additional minutes
- Drain slices briefly on towel to absorb moisture, then plate and garnish with fresh thyme leaves, other fresh herbs or complimentary sauce of choice
Robert Sisca
Roberts Sisca, Executive Chef of Bistro du Midi, is thrilled to bring a taste of Provence to Boston. Influenced by his time cooking in New England, he has tremendous respect for all things seafood, and an immense appreciation for local product. Seasonality is where Provencal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.
A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. He then honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Executive Sous Chef at the renowned Le Bernardin. During his tenure there, Le Bernardin earned the coveted Michelin Three Star award and Four Stars by the New York Times.
At Bistro du Midi, Sisca has found the ideal opportunity to bring together his passion for ingredient-driven cuisine with his refined, classic technique.
All it takes is a little salt, pepper, and thyme to create simple, golden-crusted monkfish. Executive Chef Robert Sisca of Bistro du Midi gives a basic tutorial on searing fish and finishing it in the oven.
Robert Sisca 4 stars based on 1 reviews
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