Blackened Monkfish, Au Poivre, Potato Recipe

Prep

Preheat oven to 400°F (200°C). Wash potatoes and cut larger ones into 1-inch pieces so all are roughly the same size.

Toss potatoes with olive oil, 1 tbsp butter, chopped rosemary (or thyme), minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 25–30 minutes, shaking the pan once or twice, until golden and tender. Keep warm while finishing the fish and sauce.

Season

Pat monkfish dry with paper towels. Season both sides with 1 tsp kosher salt and the 2 tbs blackening seasoning, pressing the rub into the fish. Lightly press 2 tsp freshly ground black pepper over both sides to begin the ‘au poivre’ character.

Cook

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. When the butter foams and begins to brown slightly, add the monkfish. Sear without moving for 2–3 minutes until a dark crust forms. Flip and cook another 2–3 minutes, basting with melted butter, until the internal temperature reaches 135–140°F (57–60°C). Transfer fish to a warm plate and tent loosely with foil to rest.

Crush peppercorns

While the fish rests, place the 2 tbs whole black peppercorns in a resealable bag and crush coarsely with a rolling pin or use a mortar and pestle. Keep some larger pieces for texture.

Deglaze & Flambee

Using the same skillet over medium heat (add the remaining 1 tbsp butter if pan is dry), add the minced shallot and sauté 1 minute until fragrant. Add the crushed peppercorns and toast briefly for 30 seconds. Carefully add the brandy or cognac, tilting the pan away from you. If comfortable, ignite briefly with a long lighter or spoon to flambé and burn off alcohol; alternatively cook a minute until the alcohol aroma dissipates.

Add the white wine and cook 30–45 seconds to reduce slightly. Stir in the stock and simmer until reduced by about half, about 2–3 minutes.

Reduce heat to low, whisk in the Dijon mustard and heavy cream, stirring until sauce is smooth and slightly thickened, about 1–2 minutes. Stir in 1 tsp lemon juice and 1/4 tsp salt, tasting and adjusting seasoning. If sauce is too thick, add a tablespoon of stock; if too thin, simmer another minute. Remove from heat.

Swirl in the remaining 1 tbsp unsalted butter to finish the sauce, then spoon sauce over the rested monkfish.

Divide roasted potatoes between plates. Place a piece of monkfish atop or beside the potatoes. Spoon the au poivre sauce over the fish and a little around the potatoes.

Sprinkle chopped parsley over the dish and serve with lemon wedges on the side. Serve immediately.