Monkfish with Lemon Butter Sauce (Serves 2)

Ingredients: 2 six to seven ounce monkfish filets 1 tablespoon salt 1 tablespoon sugar 4 cups water Method: Pour salt and sugar into the water and bring to a boil. Blanch the filets for 60 to 90 seconds and remove. In a sauté pan over medium-high heat, pan sear the filets for 2 to 3 minutes per side (or you may broil the filets if you prefer). Set aside. Lemon Butter Sauce Ingredients: tablespoon parsley, chopped 2 tablespoons butter, unsalted teaspoon lemon zest cup white wine pinch of black pepper juice of lemon Method: In a medium saucepan, bring the wine and lemon juice to a boil. Reduce by half and add the parsley, pepper and lemon zest and remove from heat. Stir in butter until incorporated. Place fish on two plates and pour sauce over top. ««« Back to Recipe Search page