On a dismal day, it’s time to brighten up

Here’s what I’m cooking tonight. It’s a recipe from Martha Stewart, of all sources. Sounds delicious, and I have all the ingredients anyway (ShopRite sells monkfish for almost a pittance), so that’s what’s for dinner. No horse meat, tonight. I’ll confess that I associated Martha Stewart with fussy, complicated recipes and never investigated her web site before, but there’s a huge collection of good-looking, simple-to-make meals here. I look forward to exploring them.

Ingredients:

2 tablespoons corn oil

4 eight-ounce pieces monkfish tail (about 2 pounds), cleaned

2 tablespoons unsalted butter

2 tablespoons double-smoked bacon, julienned

4 cups white mushrooms, cut into quarters

1 tablespoon finely chopped garlic

4 tablespoons finely chopped shallots

4 tablespoons chicken stock

16 pencil asparagus tips, blanched

1 cup snow peas, blanched

1 tablespoon finely chopped fresh flat-leaf parsley

Fine sea salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.

In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.

Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.

Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

4 Comments

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4 responses to “On a dismal day, it’s time to brighten up

  1. EOS

    Martha’s Everyday Food Magazine is wonderful, especially for households like ours, when cooking is for one, or two. Light, easy, healthy recipes all. The magazine is the size and shape of Readers Digest and is often found at grocery store check-out counters. There’s a coordinating PBS show, Everyday Food. It’s a good thing.

    Post photos of the finished recipe.

  2. Walt

    Dude –
    Just make yourself a nice shit sandwich, and get it over with. Cheese on top!!
    Your Pal,
    Walt

  3. Gideon Fountain

    You are a reactionary right-winger! Oops, wait a sec….sorry, responding to wrong post. Never mind!

  4. Cobra

    Carp recipe: Scale the carp, filet it. Take a ceder wood tile. Pour some salt, worcestershire sauce, and other preferred seasonings on the tile then gently place the carp on the tile. After cooking for 50 minutes over a low heat charcoal fire, throw the carp in the trash and eat the tile.

    But seriously, ladies and germs….