Pan-Grilled Monkfish With Mardi Gras Vegetables
Here’s a basic recipe for grilling thick fish, applied to thick fillets of monkfish–a very firm, white fish with a texture that reminds many eaters of lobster. It doesn’t taste like lobster, but it is a very fine fish. While the instructions below are for grilling, this is also a very good fish for broiling. The garnish is a pile of colorful shredded vegetables, cooked just long enough to take out the stiffness.
This dish also works well with other species that lend themselves to the grill. Tuna, swordfish, redfish, mahi-mahi, escolar and lemonfish come to mind.
- 4 monkfish fillets, 6-8 oz. each
- 2 cups total of at least three of the following vegetables, coarsely shredded:
- 1/2 cup melted butter
- Creole seasoning
1. Heat a black iron skillet or griddle quite hot–but not as much as for blackening fish. Brush the fish with butter and sprinkle on Creole seasoning to your taste. Grill the fish for about two minutes on each side–until the fish is opaque all the way through. Remove and keep warm.
2. Pile the shredded vegetables onto the hot skillet or griddle, and spoon 1 tsp. of butter over them. Turn the pile after one minute, and cook for one more minute.
3. Place the fish on a serving plate, and put the vegetables on top of it.