When the weather is hot, I want to eat more seafood, especially locally caught fish. Prices can get high for anything not farmed, and flounder doesn’t lend itself to much variety in preparation. But don’t forget about monkfish. Called the “poor-man’s lobster” for its texture, but it tastes more like meat. Play this up by wrapping it in prosciutto or speck for a smoky flavor.
This time I roasted it in the toaster oven (hot, rainy weather) and used speck. It came out wonderful! You’ll convert even those who don’t like fish.
1 lb of fresh monkfish, skin removed
1 tbsp of garlic infused oil
3 slices of speck (smoked prosciutto)
Freshly ground black pepper
1/2 a lemon
Fresh herbs (sage, basil, or thyme)
Preheat oven to 350 degrees.
Flip over and cook another 5-7 minutes with tin foil open. If the meat isn’t crispy, broil slightly at the end for a couple minutes. Let rest for about 3 minutes. Then cut in half or into thick slices and plate. Top with pesto cream sauce if you desire.
Serve with veggies of your choice. For a new take on a caesar salad, I sauteed escarole, onion and radishes in garlic infused oil and anchovy paste. Squeezed in a little lemon and sprinkled with cheese to finish.
To drink: Just have some red. It’s ok these days to serve it a little chilled, especially with this meaty dish. Or use up all that cucumber with some parsley or mint and muddle it in some lime for a drink with vodka or gin. A salad in a glass.