Pan Seared Monkfish (gf) Recipe
Summer squash, wild Gulf shrimp, lobster mushroom & baby leek risotto, lemon chive beurre blanc
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Ingredients
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Monkfish
Risotto
Lemon Chive Beurre Blanc
Method
Monkfish Preparation
- 1
Sear the Monkfish
Season the monkfish fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the monkfish fillets and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat and keep warm.
Risotto Preparation
- 2
Prepare the Risotto
In a saucepan, bring vegetable broth to a simmer. In a separate large pot, heat 1 tablespoon of butter over medium heat. Add the sliced baby leeks and sauté until soft. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 3
Cook the Risotto
Add the white wine and let it absorb, stirring constantly. Gradually add the simmering vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes.
- 4
Finish the Risotto
When the rice is creamy and al dente, stir in the diced summer squash, wild Gulf shrimp, lobster mushrooms, parmesan cheese, remaining butter, salt, and pepper. Cook for another 2-3 minutes until the shrimp are cooked through.
Lemon Chive Beurre Blanc
- 5
Make the Beurre Blanc
In a small saucepan, combine the minced shallots and white wine. Simmer until reduced by half. Gradually whisk in the cold cubed butter, one piece at a time, until the sauce is emulsified and creamy. Stir in the lemon juice, chopped chives, and salt. Keep warm.
