Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

Chef Eric Ripert of Le Bernardin -- New York City's only four-star restaurant specializing in fish -- shares his recipe for roast loin of monkfish.

Martha Stewart Living, May 1999

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.

    Advertisement
  • In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.

  • Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.

  • Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

Advertisement

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0