Pan-Roasted Monkfish with Lobster-Fennel Sauce
SERVINGS: 4 servings
PREP TIME: 25 minutes
TOTAL TIME: 50 minutes
COURSE: Main
Monkfish shines in this elegant recipe, which pairs it with a luxurious sauce. The secret ingredient? Our rich lobster stock — combined with fennel, shallot, white wine, and more to create a warm, aromatic dressing. It’s heavenly over the fillets, which boast a sweet taste and lobster-like texture. Not to mention, they cook up quickly in the pan, turning a gorgeous golden-brown. The resulting dinner is sublime — and takes less than an hour to make, too.
Ingredients
- 4 cleaned monkfish fillets (6-8 oz. each)
- 1 Tbsp. extra-virgin olive oil + 1 Tbsp. for the sauce
- 1 small fennel bulb, cleaned and thinly sliced
- 1/2 tsp. fennel seeds
- 1 shallot, peeled and thinly sliced
- 2 cloves garlic, peeled
- 3/4 cup dry white wine
- 5 sprigs of fresh thyme
- 1 container of Citarella lobster stock
- 2-3 Tbsp. unsalted butter
- Salt and pepper to taste
Instructions
Lobster-Fennel Sauce:
- In a medium saucepan, heat 1 Tbs. of the oil and gently cook the fennel, fennel seeds, shallot, and garlic until light brown. Add the wine and thyme. Cook for an additional 4-5 minutes until the wine reduces by half. Add the stock and simmer for 10 minutes. Strain, stir in butter, and season with salt and pepper if needed.
Meanwhile, prepare the monkfish:
- Coat the fish with the remaining olive oil and season with salt and pepper.
- Heat a medium skillet. Pan-roast the fish 3-5 minutes on each side or until golden brown, depending on the thickness of the fillet.
- Place the fish on a serving platter and spoon the warm sauce on top.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
