Pan-Roasted Monkfish with Mushrooms and Scallions
Pan-Roasted Monkfish with Mushrooms and Scallions might be just the main course you are searching for. This gluten free and pescatarian recipe serves 4. One portion of this dish contains approximately 37g of protein, 13g of fat, and a total of 287 calories. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of heavy cream, monkfish fillets, fresh-ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
In an ovenproof pot, heat the oil over moderately high heat.
Add the mushrooms and cook until starting to brown, about 3 minutes.
Add the scallion bulbs, garlic, and 1/4 teaspoon each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.
Sprinkle the fish with the remaining 1/4 teaspoon each salt and pepper.
Put the fish on top of the mushrooms and scallions and transfer the pot to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-thick fillets.
Remove the monkfish from the pot and put the pot on top of the stove.
Add the scallion tops and the cream to the pot. Bring to a simmer and continue simmering the sauce until it starts to thicken, 1 to 2 minutes.
Serve the fish topped with the sauce.
Fish Alternatives: Thick fish steaks such as halibut or salmon would hold up well to the pan-roasting and taste delicious with this sauce.
Variation: Pan-Roasted Monkfish with Wild Mushrooms and Scallions: Use 1 pound sliced shiitake mushroom caps or 1 pound of mixed wild mushrooms in place of the regular mushrooms.
Wine Recommendation: The meaty textures of the monkfish and mushrooms will be well served by a full-bodied chardonnay from California or Australia. The dish would even go nicely with a light red wine such as a pinot noir from California.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Rabble Pinot Gris
Late morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.