Roasted Monkfish With Herbed Vegetable Ragout

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Middle-cut bone-in monkfish - skin removed
4		Yellow baby squash
4		Green baby squash
		Salt - to taste
2		Yellow baby carrots - peeled, and
		Greens removed
2		Orange baby carrots - peeled, and
		Greens removed
4		Asparagus spears - peeled, and
		Bottoms removed
1/2 cup	118ml	Haricots verts - tips removed
1/4 cup	59ml	Extra-virgin olive oil
		Freshly-ground black pepper - to taste
2 oz	56g	Pancetta - diced fine
1/4 cup	59ml	Sherry vinegar
1 teaspoon	5ml	Finely-chopped Italian parsley
1 teaspoon	5ml	Finely-chopped fresh thyme leaves
1/2 teaspoon	2.5ml	Finely-chopped fresh marjoram
1/4 cup	59ml	Chicken stock

Recipe Instructions

Remove the thin membrane surrounding the monkfish with a sharp knife. Set the fish aside.

Cook the yellow and green squash in rapidly boiling salted water until tender, about 5 minutes. Cool in a bowl of ice water. Drain and set aside. Repeat this process with each of the remaining vegetables (the carrots will take 4 to 5 minutes, the asparagus and haricots verts 2 minutes).

Heat the oven to 400 degrees.

Heat an ovenproof skillet over medium-high heat and add the oil. Season the fish with salt and pepper. When the oil is hot, sear the fish on all sides, about 3 minutes a side. Place the skillet in the oven and bake until the fish flakes with a fork and is cooked through, 15 to 20 minutes.

Remove the fish from the skillet, reserving the juices. To make the sauce, add the pancetta and Sherry vinegar to the skillet, and cook over medium heat until the liquid is reduced by half, about 2 minutes. Add the chicken stock.

In a separate pan, reheat the remaining vegetables. Add the parsley, thyme and marjoram and salt and pepper to taste.

Present the roasted monkfish in a nice cooking pan or on a platter, garnished with the vegetables and the sauce. To serve, carve the fish along each side of the bone running down the middle.

This recipe yields 2 servings.

Each serving: 479 calories; 475 mg sodium; 98 mg cholesterol; 20 grams fat; 3 grams saturated fat; 17 grams carbohydrates; 58 grams protein; 4.71 grams fiber.

Source:
The Los Angeles Times, 08-28-2002

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