| Date: |
9/30/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9 |
Avg Rating: |
9 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
25 minutes |
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| Monkfish with Tangy Relish |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Fish/Shellfish |
| Preparation Type: |
Fry |
Flavor 2: |
Fish |
| Cuisine: |
American |
Flavor 3: |
Eggs |
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| Ingredients |
two 6 oz. pieces of skinned monkfish
Flour for dredging
2 eggs
1/2 c. Japanese panko bread crumbs
2 T. butter
1 T. grape seed or other flavorless oil
1 T. flat leaf parley, chopped
1 T. small capers, drained and rinsed
1 t. lemon zest
Lemon wedges, for serving |
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| Directions |
Hard boil one of the eggs, peel, chop and set aside.
In a shallow dish, beat the other egg. Place the panko crumbs in another dish. Heat the butter and oil on medium high heat in a medium skillet.
Dredge the fish filets with flour, dip in the beaten egg, then roll in the panko, pressing the crumbs onto the fish. Fry on medium high heat for 3 minutes to brown, then turn and fry another three minutes. Reduce the heat to medium and cover the pan. Cook another 6-8 minutes, depending on the thickness of the fish until the center had just turned opaque.
While the fish is cooking, combine the parsley, capers, lemon zest and chopped egg in a small bowl.
When the fish is cooked, serve on heated plates with half the caper relish sprinkled over the top of each filet. |
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| Comments |
| The fish and relish are complimented by a serving of green beans or tender, young asparagus. |
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