Sweet N Sour Monkfish Recipes

Steps:

• Prepare the sauce: Combine heavy cream with garlic and anchovies. Boil this down until it gets thick--approximately 1 hour. (If it seems too thick, thin it out with water, chicken stock or more cream.)
• Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly.
• Heat the clarified butter in a saute pan. Coat fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside.
• Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach.
• Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish.
• Drizzle cream sauce on top of the tomato concasse and then drape sauce around the plate.
• Wine: A young, fruity Saint Amour Beaujolais from Georges DuBeouf

Steps:

• Heat oils in a skillet or wok. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments. Add sugar, mirin and fish. Cover and simmer over low heat until fish is just cooked through, about 5 minutes.
• Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice.