At a Glance
Course : Entree
Type of Prep : Fry, Sauté
Cuisine : Cajun, Southern, U.S. Regional
Occasion : Family Dinner
More Monkfish Recipes
Monkfish has been called the "poor man's lobster" because of it's texture and mild, sweet flavor.
INGREDIENTS:
- 1/3 cup all-purpose flour
- 1 teaspoons Cajun seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 pound monkfish fillets, cut in 3/4-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup thinly sliced celery
- 1/4 cup sliced green onion, with 2 to 3 inches of green
- 1 tablespoon red bell pepper, optional
- 1 large tomato, diced
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh parsley or about 1 teaspoon dried parsley flakes
PREPARATION:
Combine flour, Cajun seasoning, and pepper in a food storage bag. Add monkfish and gently shake to coat.
Heat the oil and butter in a skillet over medium to medium-low heat. Do not let butter burn. Place the monkfish in the skillet; cook for about 7 tp 9 minutes, turning frequently, until nicely browned. Remove monkfish from skillet. To the skillet add garlic, celery, onion and red bell pepper; sauté over medium-low heat until vegetables are tender. Stir in the diced tomato, wine, and parsley. Continue to cook and stir 1 minute. Add monkfish back to skillet and cook until fish is cooked through and hot. Serve with hot cooked rice or grits.
Serves 3 to 4.
Serves 3 to 4.
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