1.5 tablespoon quality butter (in my case, pastured Kate’s Homemade Butter)
1.5 tablespoon extra virgin olive oil
Juice of 1/2 lemon
1/4 cup of extra dry vermouth
1 pound = 1.25 pound of monkfish, sliced into 1/2 inch or smaller slices.
1/2 pound asparagus, thin. Break off and discard bottoms. Cut into approximately 1 inch segments.
5 ounces fresh shiitake, de-stemmed and sliced
1 medium/large shallot, sliced thin then coarsely diced.
Dried oregano, to taste
Cracked ground pepper, to taste
Trader Joe’s 21 Seasoning Salute, to taste. A salt-free blend of great seasonings. I don’t think ocean-going fish need extra salt.
First, put all the liquids and the butter into a good fry pan, preferably large. Turn up the heat to medium hot, and be sure not to let the oils burn.
When a little steam shows up, add the monkfish, and the spices. Cook for approximately 3 minutes per side, but move the fish bits around occasionally so things can cook evenly.
Add the rest of the ingredients. Mix further with your spatula as need arises, so that mushrooms and asparagus (and the fish!) are cooked through. You want your asparagus to retain some level of nutritional crunch. I’d say no more than five more minutes of cooking, unless your asparagus is thicker than noted.
Plate out and enjoy. This should make about 3 servings at dinnertime. Four for lunch.
Monkfish, some claim, tastes a lot like lobster. I see the resemblance, but I’d never be confused. This fish was wild-caught off of the coast of Massachusetts. I usually only buy it once or maybe twice a year, since it is not as sustainable as I’d prefer. Do cook it long enough so that it flakes, but not so long that it dries out, although it is more tolerant of over cooking than a lot of other white fishes.
In the past, I’ve baked it in the oven with lemon, garlic powder, and ground pepper. This current method, I am certain, is far superior.