Seared Bone-in Monkfish Recipe

Prepare ingredients: drain roasted peppers and tomatoes if using jarred/canned. Toast almonds in a dry skillet over medium heat until fragrant (2–4 minutes), shaking frequently—do not burn. Set aside to cool.

In a food processor combine roasted red peppers, roasted tomatoes, toasted almonds, garlic clove, sherry vinegar, smoked paprika, kosher salt and black pepper. Pulse to a coarse paste.

With the processor running, stream in 3 tablespoons extra-virgin olive oil until sauce is smooth but still has some texture. Taste and adjust seasoning; add remaining 1 tablespoon oil if you prefer a looser sauce. Transfer to a bowl and keep at room temperature. (Can be made a day ahead and chilled; bring to room temperature before serving.)

In a medium heavy saucepan, bring 4 cups milk, 4 tablespoons unsalted butter, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to a gentle simmer over medium heat. Do not boil.

Gradually sprinkle 1 cup semolina into the simmering milk in a steady stream, whisking constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, until mixture thickens into a dense, smooth polenta-like paste, about 6–8 minutes.

Remove from heat and stir in 1 cup grated Parmesan, 1 teaspoon freshly grated nutmeg and 3 egg yolks until fully incorporated and glossy. Taste and adjust salt/pepper.

Spread the semolina mixture into a shallow baking pan (9x13 or similar) lined with parchment or oiled—aim for an even 1/2-inch thickness. Smooth the surface and let cool to room temperature, then refrigerate until fully set, at least 30 minutes (can chill up to 2 days).

When ready to serve, use a 1 1/2-inch round cutter to stamp out rounds from the chilled semolina. Lightly butter a rimmed baking sheet or skillet.

Heat a nonstick skillet over medium heat with 1 tablespoon butter. Add semolina rounds (work in batches) and cook until golden and crisp on both sides, about 2–3 minutes per side. Keep warm in a low oven (200°F / 95°C) while finishing remaining rounds.

Pat baby shrimp dry. In a mixing bowl toss shrimp with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon zest.

Heat a small skillet over medium-high heat. Add shrimp and cook, turning once, until just opaque and cooked through, about 1–2 minutes total (they cook very fast). Remove from heat and set aside; do not overcook. Keep warm.

Bring monkfish to room temperature (15–20 minutes). Pat dry thoroughly with paper towels. Season both sides and the bones lightly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Heat a large heavy skillet (preferably cast-iron or stainless) over medium-high heat until very hot. Add 3 tablespoons olive oil and swirl to coat.

Place monkfish portions skin/bone-side down (if skinless, place presentation side down) and press gently with a spatula for 20–30 seconds to ensure even contact. Sear without moving for 3–4 minutes, until a deep golden-brown crust forms.

Flip the monkfish and add 2 tablespoons unsalted butter to the pan. Spoon the melting butter over the fish (baste) and continue cooking until the fish reaches an internal temperature of 135–140°F (57–60°C) — about 3–6 more minutes depending on thickness. Baste frequently with butter and pan juices to keep fish moist.

Remove fish to a warm platter or plates and let rest 3–4 minutes. Finish with 1 tablespoon fresh lemon juice and sprinkle 2 tablespoons chopped parsley over each portion.

Place 2–3 warm semolina gnocchi rounds on each plate. Spoon 2–3 tablespoons romesco sauce alongside or beneath the gnocchi.

Arrange a seared monkfish portion on top of or slightly overlapping the gnocchi. Spoon any accumulated pan juices or a drizzle of the reserved butter over the fish.

Scatter a generous tablespoon of baby shrimp around the fish and on the gnocchi.

Garnish with microgreens, a light drizzle (1 tablespoon) of extra-virgin olive oil, and a lemon wedge. Serve immediately.