Monkfish.
A fish with a face only a mother could love!
A 'flat' bodied fish with a singular bone that runs along it's entire length. If there ever was a time and place where the idiom, "don't judge a book by its cover" holds water, this is it.
And there is a very good reason to look beyond this fish's ugly face. Quite simply, its flavor; subtle, delicate, akin to cod and yet so much better and so very delicious. There's a reason why the French adore it in their creamy sauces and the Italians in their pasta and baked in wine.
One of my very favorite pastas from the Amalfi coast, this pasta has yet another surprise - mint. Lots and lots of mint. Cut up and sauteed with the fish and then finished with a minty emulsion of mint leaves and olive oil, it is dee-li-cious! Not to mention my very favorite pasta - bucatini, a cousin of spaghetti but with twice it's thickness.
Now there are only so many times a woman can keep saying the word 'delicious' before becoming boringly repetitive and since I am so very close to that line, I'm just going to finish up here with a sincere encouragement - shelve your prejudices and cook this fish.
You'll thank me. (later is fine)
Gather the ingredients,
1 lb Bucatini
pasta, ½ to ¾ lb Monkfish fillet (buy an approx 2 lb whole fish), 8-10 Campari tomatoes, 4-5 garlic cloves, peeled, ½-3/4 cup packed mint leaves separated from stems, ¼ cup olive oil, 1 tsp salt & ½ tsp ground black pepper
Mint oil: 1/2 cup packed mint leaves separated from stems & 1/4 cup olive oil
Prepare all ingredients in advance before hitting the stove (except boiling the pasta of course!)
Pasta: Bring pasta water to boil with ½ tbs salt. Add the pasta and stirring regularly, cook for 10-11 minutes until pasta is al dente. Drain and drizzle with some olive oil. Set aside
Monkfish: Have the fishmonger skin the fish for you. Using a very sharp fillet knife (I strongly recommend the Wusthof Fillet knife for this), make a deep incision on both sides of the central bone and cut into 2 fish fillets. Insert under the membrane and separate from the fish. Cut into small ½” cubes and set aside.
Garlic: Cut into very thin slices and set aside
Mint oil: Wash the leaves and place in a food processor capable of making very fine pastes. Add the olive oil and process until a thin, nearly smooth oil is formed.
Mint leaves: Roughly chop and set aside.
Campari tomatoes: Quarter and set aside.
Heat olive oil on medium high heat until very hot. Add the garlic and sauté for a few seconds.
Add the fish and on high heat rapidly sauté for a few minutes only until fish is nearly opaque. Add the chopped mint leaves and stir.
Add the tomatoes, salt and pepper and sauté for 1-2 minutes. Add the pasta and drizzle the mint oil and toss to combine. Taste and adjust seasoning.
Serve hot, adding additional fresh leaves of fresh mint on the top.
Recipe for
PASTA WITH MONKFISH & MINT
Preparation time: 15 minutes/ Cooking time: 15 minutes/ 4 servings
Shopping list
1 lb Bucatini
pasta
½ to ¾ lb Monkfish fillet (buy an approx 2 lb whole fish)
8-10 Campari tomatoes
4-5 garlic cloves, peeled
½-3/4 cup packed mint leaves separated from stems
¼ cup olive oil
1 tsp salt
½ tsp ground black pepper
Mint oil:
1/2 cup packed mint leaves separated from stems
1/4 cup olive oil
Preparation:
Pasta: Bring pasta water to boil with ½ tbs salt. Add the pasta and stirring regularly, cook for 10-11 minutes until pasta is al dente. Drain and drizzle with some olive oil. Set aside
Monkfish: Have the fishmonger skin the fish for you. Using a very sharp fillet knife, make a deep incision on both sides of the central bone and cut into 2 fish fillets. Insert under the membrane and separate from the fish. Cut into small ½” cubes and set aside.
Garlic: Cut into very thin slices and set aside
Campari tomatoes: Quarter and set aside.
Mint oil: Wash the leaves and place in a food processor capable of making very fine pastes. Add the olive oil and process until a thin, nearly smooth oil is formed.
Mint leaves: Roughly chop and set aside.
Method:
Heat olive oil on medium high heat until very hot. Add the garlic and sauté for a few seconds.
Add the fish and on high heat rapidly sauté for a few minutes only until fish is nearly opaque. Add the chopped mint leaves and stir.
Add the tomatoes, salt and pepper and sauté for 1-2 minutes. Add the pasta and drizzle the mint oil and toss to combine. Taste and adjust seasoning.
Serve hot, adding additional fresh leaves of fresh mint on the top.
Enjoy!
