1lb monkfish filet
1/2 cup all-purpose flour
1 tsp dry mustard
Salt and ground black pepper
6 Tbsp unsalted butter
1 Tbsp shallots, finely minced
2 Tbsp drained capers
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp tarragon leaves, minced
Lemon wedges, for serving
- Slice monkfish filets into 1/2-inch thick medallions.
- Mix flour and mustard together and season with salt and pepper.
- Dip the fish slices into the seasoned flour on one side only and then arrange them on a plate, floured side up.
- Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Be careful not to let them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
- Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to your serving plates or platter.
- Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Serve over pasta, if desired!