American Monkfish with Tomatoes, Brandy, and White Wine
Main Dishes • American
Description
American Monkfish with Tomatoes, Brandy, and White Wine
Ingredients
- Monkfish tail 5 lbs
- Olive Oil 5 fl oz
- Wheat Flour 0 oz
- Brandy 5 tablespoons
- Shallot 1 head
- Garlic 1 clove
- Dry White Wine 10 fl oz
- Tomatoes 6 pieces
- Herbes de Provence a pinch
- Lemon 1 piece
- Chopped Sage Leaves 1 tablespoon
- White Pepper (whole) to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Heat 6 tablespoons of olive oil in a skillet. Season the monkfish fillet, cut into six steaks, with salt, coat in flour, and fry in the skillet for about five minutes until the surface becomes opaque.
Step 2
Drain the liquid, add the remaining oil, and cook the fish for another 5 minutes until a golden-brown crust forms.
Step 3
Meanwhile, heat the brandy in a saucepan, ignite it, and let the flame burn out, then set aside.
Step 4
Finely chop the shallot and sprinkle it over the fish. Crush the garlic and add it to the shallot. Now sprinkle the dried herbs on top and pour in the brandy. Add the wine and finely chopped seedless tomatoes, lightly season with salt and pepper, and cook over medium heat for 10 minutes.
Step 5
Transfer the fish with a wide knife to a warmed serving dish. Process the sauce in a blender, stir in the lemon juice, and pour it over the fish. Sprinkle with parsley and serve immediately.
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