Pan-Roasted Monkfish

Pull out all the stops in the kitchen this Valentine’s Day and plate up an uber impressive main dish from chef Robert Sisca. Whether you’re celebrating with a new flame or a long-term partner, this recipe will wow any (seafood) lover. Monkfish — both mild-tasting and meaty — complements the tender eggplant, which is served two ways: thinly sliced & grilled, and peeled, chopped & sautéed with tomatoes in a hearty mixture. Grab your apron and get your romantic evening started.


for grilled eggplant slices 
  • 1 eggplant
  • 50 grams olive oil
  • 2 cloves garlic
  • 1 sprig thyme
for eggplant mixture 
  • 4 cloves garlic
  • 5 tablespoons olive oil
  • 500 grams canned whole tomatoes, chopped
  • 2 eggplant, peeled and diced
  • 1/2 bunch sage
  • 1/2 bunch basil
  • 2 sprigs thyme
  • 10 grams capers
  • 50 grams tomato sauce
for the monkfish
  • 3 tablespoons blended oil
  • 4 five ounce filets monkfish
  • 3 tablespoons flour


for grilled eggplant slices 
  1. Slice eggplant thin about 1/4 inch, marinate in olive oil, garlic and thyme for up to 30 minutes.
  2. Grill each side rotating 90 degrees once just long enough to create grill marks and set aside.
for eggplant mixture 
  1. Sweat half of garlic and half of olive oil in a sauté pan until aromatic and slightly translucent.
  2. Add chopped canned whole tomatoes and cook for 15 minutes.
  3. In a second sauté pan add remaining oil and garlic and cook peeled and diced eggplants until tender.
  4. Combine tomato and eggplant into one pan add herbs and cook until desired consistency.
  5. When ready to plate add capers and tomato sauce and season well.
for the monkfish
  1. Pre-heat oven to 475 degrees.
  2. Heat blended oil in heavy bottomed oven safe sauté pan over med-high heat. Dust lightly one side of each seasoned monkfish filet with flour (all-purpose or Wondra).
  3. Add fish to pan flour side down and immediately put in oven until internal temperature reaches 115 degrees for medium rare or 125-130 for more medium (cooked through).
  4. Remove from 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.
to plate
  1. Place grilled eggplant slices on plate, spoon tomato and eggplant mixture onto sliced eggplant.
  2. Place monkfish on top of tomato and eggplant mixture.
  3. Season monkfish with salt and pepper and garnish with micro greens.

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