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Pan Roasted Monkfish Embraced by Eggplant

Here's how you make Pan Roasted Monkfish Embraced by Eggplant
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  • Servings: 4
  • Prep: 15m
  • Cook: 30-40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR EGGPLANT SLICES
  • 1/2 to 3/4 pound eggplant (1 smallish eggplant. See Note)
  • 3 1/2 tablespoons olive oil
  • 2 cloves garlic
  • 1 sprig thyme
  • FOR EGGPLANT MIXTURE
  • 6 to 8 garlic cloves
  • 5 tablespoons olive oil
  • 18 ounces tomatoes, whole (canned, chopped, 500 grams)
  • 1 1/2 pounds eggplant (about 2 small eggplants or 1 large, peeled and diced, weight is a guestimate)
  • 1/2 bunch sage
  • 1/2 bunch basil
  • 2 sprigs thyme
  • 1 1/2 to 2 tablespoons capers
  • 50 grams tomato sauce
  • FOR FISH
  • 3 tablespoons oil (sunflower, vegetable, peanut, corn - use a high smoke point oil)
  • 4 (20 ounces) monkfish (or other fish such as red snapper, haddock, grouper, cod, etc. and even salmon will work, four 5 ounce fillets)
  • 3 tablespoons flour (all purpose or Wondra)
  • 1 1/2 to 2 cups microgreens (optional, can also use arugula or a salad mix seasoned lightly)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Grilled Eggplant Slices

  • Step 1: Slice eggplant thin about 1/4 inch thick. Marinate in olive oil, garlic and thyme for up to 30 minutes.

  • Step 2: Grill each side rotating 90 degrees once just long enough to create grill marks and set aside.

  • Eggplant mixture

  • Step 3: Sweat half of garlic and half of olive oil in a sauté pan until aromatic and slightly translucent.

  • Step 4: Add chopped canned whole tomatoes and cook for 15 minutes.

  • Step 5: In a second sauté pan add remaining oil and garlic and cook peeled and diced eggplants until tender.

  • Step 6: Combine tomato and eggplant into one pan add herbs and cook until desired consistency.

  • Step 7: When ready to plate add capers and tomato sauce and season well - tasting for desired seasoning.

  • Step 8: *For the monkfish (or other fish substitution noted in ingredients)

  • Step 9: Preheat oven to 475 degrees.

  • Step 10: Season each side of fish lightly with salt and freshly ground black pepper. Heat oil in heavy bottomed oven safe sauté pan over med-high heat. Dust fish lightly one side with flour.

  • Step 11: Add fish to pan flour side down and immediately place in the oven until internal temperature reaches 115 degrees F for medium rare or 125-130 F for more medium (cooked through), should take about 10-15 minutes depending on the thickness of the fish you are using.

  • Step 12: Remove from the oven and rest fish with sear side up for additional minute or two. To slice, place on cutting board sear side down and slice 3/4 inch slices.

  • Plating

  • Step 13: Place grilled eggplant slices on plate, spoon tomato and eggplant mixture onto sliced eggplant.

  • Step 14: Place fish on top of tomato and eggplant mixture.

  • Step 15: Season fish with salt and pepper, if necessary, and garnish with micro greens (optional)

  • NOTE: You basically want eggplant slices big enough to fit enough eggplant mixture and fish which means that a full eggplant may reap more than 4 slices, therefore, incorporate the extra eggplant from this step into the eggplant mixture step.

We hope you enjoy this recipe!

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