Sautéed breaded monkfish

   

      While you don't usually think of pounding fish, the firm texture of monkfish lends itself nicely to this treatment and makes cooking time truly fast.

Makes 4 servings

• 450 gr (1 pound) cleaned monkfish fillets
• 1 egg white
• 1 tablespoon water
• Two-third cup plain dry bread crumbs
• 2 to 3 tablespoons vegetable oïl
• Lemon wedges

1. Slice monkfish ½ inch thick ; place fish on sheet of waxed paper or plastic wrap ; cover with another sheet of same.
2. Pound fish with flat edge of meat pounder or skillet bottom to ¼-inch thickness.
3. Whisk together the egg white and water in a shallow dish or pie plate.
4. Dip fish pièces into egg white mixture, then into bread crumbs ; place on sheet of waxed paper ; refrigerate 1 hour.
5. Heat 2 tablespoons oïl in large skillet over high heat ; add fillets to skillet in single layer without crowding skillet ; reserve any remaining fillets.
6. Cook 3 minutes ; lower heat to medium ; turn fish over and cook 3 minutes or until golden brown and cooked through.
7. Repeat with any remaining fillets, adding more oil to prevent sticking, if necessary.
8. Divide into 4 servings ; serve with lemon wedges.

     Also known as anglefish or lotte, monkfish is a firm white-fleshed fish from the New England coast with a taste similar to that of lobster and scallops. In fact, it is their voracious appetite for shellfish that gives monkfish their unique flavor, lending a certain credibility to the expression "You are what you eat".
     Monkfish can be cooked by any method, but because it rapidly loses moisture, it is most often braised or stewed.

BON APPETIT