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MONKFISH PICCATA WITH CAPERBERRIES AND PRESERVED LEMONS

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 pound monkfish tail
  • 1/2 pound kosher salt and freshly ground black pepper
  • 1 cup flour
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup dry white wine
  • 3/4 cup turmeric
  • 1/2 cup lemon juice
  • 4 ounce caper berries
  • 2 ounce preserved lemon quarters
  • Preparation

    Baking Directions:

    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 the olive oil over high heat until smoking.

    Working in batches if necessary to avoid overcrowding the pan, cook the fish in the hot oil, turning once to evenly brown both sides and cook through, about 4 minutes on each side.

    Remove the fish to a plate lined with paper towels and continue the process until all 8 pieces are cooked.

    Keeping the pan over the heat, add the wine, lemon juice and caper berries and swirl over high heat for 2 minutes.

    Season the sauce with salt and pepper.

    Serving Directions:

    Divide the fish evenly among four warmed dinner plates and pour some of the sauce over each plate.

    Serve immediately with the lemons alongside.

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