Monkfish Recipe
Preserved Tomato, Pac Choi, Basil Salsa Verde
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Ingredients
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Monkfish & seasoning
Preserved tomato compote
Pac choi (bok choy) and finish
Basil salsa verde
Garnish (optional)
Method
Basil salsa verde
- 1
Make the salsa
In a small food processor or blender, combine basil leaves, parsley (if using), rinsed capers, anchovy fillet (or paste), garlic clove, lemon juice, red pepper flakes, salt and pepper. Pulse until finely chopped. With the processor running, drizzle in 3 tablespoons olive oil until the mixture comes together but still has texture. Taste and adjust seasoning. Transfer to a bowl and set aside at room temperature.
Preserved tomato compote
- 2
Prepare compote
Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the finely chopped shallot and cook, stirring, for 2–3 minutes until softened but not browned. Add the minced garlic and cook 30 seconds until fragrant. Add the canned tomatoes, breaking them up with a spoon if whole. Add the capers, red wine vinegar, sugar, salt and pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until slightly reduced and thickened into a spoonable compote. Taste and adjust salt or vinegar. Keep warm on low heat.
Pac choi (bok choy)
- 3
Sear the pac choi
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the halved pac choi cut-side down in a single layer. Sear without moving for 2–3 minutes until the cut side is nicely browned. Add the sliced garlic and cook for 30 seconds. Turn the pac choi, add the soy sauce and sesame oil, and cook 1–2 more minutes just to wilt the leaves and heat through. Season with freshly ground black pepper. Remove to a plate and keep warm.
Monkfish & plating
- 4
Season and sear the monkfish
Pat the monkfish dry and season all over with 1 teaspoon salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering. Sear the monkfish 2–3 minutes per side until golden brown. Reduce heat to medium-low and add 2 tablespoons butter and the zest and juice of 1 lemon. Spoon the melted butter and lemon over the fish (basting) for another 1–2 minutes until the fish reaches an internal temperature of 130–135°F (54–57°C) for moist, slightly firm flesh. Remove fish to a cutting board and rest 3 minutes.
- 5
Finish and serve
Warm the preserved tomato compote if needed. Slice the rested monkfish into 1–1.5 inch medallions or serve whole. Spoon a generous layer of preserved tomato compote onto each plate. Arrange seared pac choi alongside. Place monkfish on top or beside the compote. Drizzle basil salsa verde over the monkfish and around the plate (use 1–2 tablespoons salsa per serving). Finish with a small knob of the lemon-butter from the pan or a light drizzle of extra virgin olive oil, and scatter microgreens or basil leaves. Serve immediately.