Monkfish with Gremolada
Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy and Quick

I love firm-fleshed fish.  Monkfish was completely unknown to Americans when I first started cooking in the late 1960s, but now it is widely available.  Both monkfish and the less well known ocean pout (ling) give up narrow fillets perfect for a variety of preparations.  This simple recipe can be accompanied by a roasted red bell pepper per person.  Gremolada is a condiment used in Milan with Ossobuco alla Milanese, but it’s a fine accompaniment to fish too.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 15 minutes

1/2 cup tightly-packed fresh parsley leaves

6 salted anchovy fillets, rinsed

One 1-inch square lemon zest, with no white pith

1 cup extra-virgin olive oil

1 garlic clove, crushed

1 1/2 pounds monkfish or ocean pout (ling)

All-purpose flour for dredging

2 large eggs, beaten

Dry bread crumbs for dredging

Salt and freshly ground black pepper to taste

1. Chop the parsley, anchovy, and lemon zest together very finely.  Set aside. 

2. In a medium-size skillet, heat the olive oil with the garlic clove over medium-high heat.  Remove and discard the garlic as it begins to turn light brown.

3. Meanwhile, dredge the fish in the flour, patting off any excess.  Dip in the egg and then dredge in the bread crumbs.  Fry the fish for about 2 minutes a side, or until a nice golden brown.  Transfer to a serving platter or individual plates, season with salt and pepper and sprinkle with the anchovy mixture.  Serve hot.

Variation: 

Note: 

Posted: 12/29/2006

Referenced Recipes:

Ossobuco (Veal Shank)