The pan roasted monkfish is moist and tender, and well paired with the kidney bean and vegetable accompaniment. This dish is beautifully colored and looks great on the plate.
1 tbsp. olive oil
1⁄2 cup sliced leeks, white part only, well-rinsed
1⁄2 cup diced red onion
1 tbsp. garlic, minced
3⁄4 cup diced fennel bulb
3⁄4 cup diced red potatoes, unpeeled
1⁄2 cup diced carrot
1⁄4 cup diced celery
1⁄2 cup dry white wine
1 3⁄4 cups canned chopped tomatoes
3⁄4 cup chicken stock
1 large bay leaf
1 sprig rosemary
2 tsp. grated lemon zest
3⁄4 cup kidney beans, cooked and drained
2 cups all-purpose flour
1 1⁄2 tsp. sweet paprika
1 tbsp. dried oregano
1 1⁄4 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
12 (2-oz.) monkfish fillets (about 2 lb.)
3 tbsp. olive oil
Chopped flat leaf parsley, for garnish
1. Heat olive oil in large saucepan. Add leeks, onion, and garlic; sauté 1 min. Add fennel, potatoes, carrots, and celery; sauté until they start to soften and brown, about 5 min.
2. Add wine and reduce until almost dry.
3. Add canned tomatoes and their juice, chicken stock, herbs, and zest. Bring to a boil; reduce heat and simmer until vegetables are tender, approximately 20-25 min.
4. Stir in kidney beans and simmer 5 min. more.
5. Combine flour, paprika, oregano, salt and pepper in small bowl. One by one, dredge the monkfish fillets in seasoned flour.
6. Heat 3 tbsp. olive oil in large sauté pan until it ripples. Carefully lay floured monkfish fillets in oil so they do not touch. (If necessary, cook in batches.) Sauté over medium-high heat until golden brown on both sides. Remove to paper towel-lined baking sheet and let drain. If cooking more fish, keep this batch warm in 250° F oven until ready to serve.
7. Per order, ladle 2 oz. kidney bean sauce onto each plate and top with two fillets. Garnish with chopped parsley.