At Chatham Harvesters, we honor our commitment to sustainability and quality by making meal prep effortless. Our fresh-frozen monkfish medallions come ready to cook—expertly cleaned and portioned, with the membrane removed for convenience.
This simple yet nourishing dish highlights the natural flavors of our local waters, bringing a warm, satisfying bite to your table. Enjoy a true taste of Chatham, knowing you’re supporting responsible harvesting and our coastal fishing community.
RECIPE
Ingredients
Serves: 3-4
1 pound of monkfish medallions, cut into ½- inch thick pieces
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
Salt and ground black pepper
3 tablespoons unsalted butter
3/4 tablespoon finely minced shallots
1/2 tablespoons drained capers
1 tablespoons extra virgin olive oil
1/2 tablespoon lemon juice
1/2 tablespoon white wine
1 tablespoon minced tarragon leaves
Lemon wedges for garnish
Directions
Thaw fish overnight in the refrigerator. The membrane has been removed, rinse and pat dry. Mix flour and mustard together, and season with salt and pepper. Dip the medallions in seasoned flour on one side only and arrange on a plate, floured side up.
Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty scent. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper, and set aside.
Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to a platter
Briefly warm the caper sauce. Add the lemon juice, wine, and tarragon, and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.
댓글