Monkfish Chop Almondine Recipe

Rinse and toast rice

Rinse 1 cup Carolina Gold rice under cold water until water runs clear. Drain well. In a medium saucepan over medium heat, melt 1.5 tbs butter. Add the rinsed, drained rice and toast, stirring, 2–3 minutes until grains become slightly translucent and aromatic.

Sweat aromatics

Add the finely diced carrot (1/4 cup), diced celery (1/4 cup), and minced shallot (1 tbs). Cook, stirring, 2–3 minutes until softened but not browned. Add 1/2 tsp minced garlic and cook 30 seconds more.

Deglaze and simmer

Pour in 2 tbs dry white wine and stir to deglaze, scraping any browned bits from the bottom. Add 2 cups chicken or vegetable stock, 1 bay leaf, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, cover, reduce heat to low and cook undisturbed 18–20 minutes until rice is tender and liquid absorbed.

Rest and finish

Remove from heat and keep covered for 8–10 minutes. Discard bay leaf, fluff rice with a fork, stir in 1 tbs chopped parsley, adjust seasoning to taste. Keep warm until plating.

Portion and season

Cut the 1 lb monkfish into 4 equal portions (about 4–5 oz each). Pat dry thoroughly with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing to adhere.

Sear

Heat a heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter. When sizzling, add monkfish portions, spaced so not to crowd the pan. Sear 3–4 minutes on the first side without moving until a golden crust forms. Flip and sear the second side 2–3 minutes until opaque and just firm (internal temperature about 135–140°F / 57–60°C). Transfer fish to a warm plate and tent loosely with foil to rest while you make the sauce.

Toast almonds

In a separate dry skillet over medium heat, add 1/2 cup sliced almonds. Toast, stirring frequently, 2–3 minutes until fragrant and lightly golden. Transfer to a small bowl and set aside (they will continue to brown slightly off heat).

Make brown butter

In the skillet used for monkfish (wipe out excess oil if needed, leaving fond), lower heat to medium. Add 6 tbs unsalted butter and melt. Continue cooking, swirling the pan occasionally, until butter foams and the milk solids turn golden-brown and smell nutty, about 3–5 minutes. Watch closely to avoid burning.

Build sauce

Add the finely minced shallot (1 tbs) to the brown butter and sauté 30–45 seconds to soften. Add 1 tsp minced garlic and cook 15–20 seconds. Deglaze with 1 tbs white wine, scraping up browned bits from the pan. Add 1/4 cup fish or chicken stock and 1 tbs lemon juice; simmer 1–2 minutes to slightly reduce.

Finish sauce

Stir in the chopped capers (1 tbs), toasted almonds, 1 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity with more lemon if desired. Keep warm (very low heat) but do not boil.

Coat fish

Return rested monkfish to the skillet for 30 seconds per side, spooning brown butter-almondine over the fillets to warm and glaze them.

Place a scoop of Carolina Gold rice pilaf in the center of each plate. Set a monkfish portion atop the pilaf. Spoon additional brown butter-almondine and almonds over the fish and around the rice. Garnish with microgreens or extra chopped parsley and a lemon wedge. Serve immediately.