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.
Pan-Roasted Monkfish
Ingredients
- 1 eggplant
- 50 grams olive oil
- 2 cloves garlic
- 1 sprig thyme
- 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
- 3 tablespoons blended oil
- 4 five ounce filets monkfish
- 3 tablespoons flour
Directions
- Slice eggplant thin about 1/4 inch, marinate in olive oil, garlic and thyme for up to 30 minutes.
- Grill each side rotating 90 degrees once just long enough to create grill marks and set aside.
- Sweat half of garlic and half of olive oil in a sauté pan until aromatic and slightly translucent.
- Add chopped canned whole tomatoes and cook for 15 minutes.
- In a second sauté pan add remaining oil and garlic and cook peeled and diced eggplants until tender.
- Combine tomato and eggplant into one pan add herbs and cook until desired consistency.
- When ready to plate add capers and tomato sauce and season well.
- Pre-heat oven to 475 degrees.
- 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).
- 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).
- 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.
- Place grilled eggplant slices on plate, spoon tomato and eggplant mixture onto sliced eggplant.
- Place monkfish on top of tomato and eggplant mixture.
- Season monkfish with salt and pepper and garnish with micro greens.