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Monkfish Piccata

Monkfish Piccata
Serves 4


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


  1. Slice monkfish filets into 1/2-inch thick medallions.
  2. Mix flour and mustard together and season with salt and pepper.
  3. Dip the fish slices into the seasoned flour on one side only and then arrange them on a plate, floured side up.
  4. 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.
  5. 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.
  6. 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!