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Braised Monkfish with pistachio gremolata Recipe

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This recipe for Braised Monkfish with pistachio gremolata is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PISTACHIO GREMOLATA
1/2 cup shelled pistachios, chopped coarse
1/4 cup parsley, chopped
3 garlic cloves, minced
1 tsp. grated lemon zest

BRAISED MONKFISH (or halibut)
2 T. olive oil
1 small onion, sliced thin
1 small carrot, sliced thin
1 celery rib, sliced thin
1 cup white wine
1 cup bottled clam juice (Doxsee is best)
1 T. Pernod or Sambuca
1 tsp. grated orange zest
1 tsp. tarragon, chopped
1 tsp. thyme leaves, chopped
1 1/2 lb. monkfish fillets, trimmed of membrane and cut into six
pieces (halibut also works well)
Pepper
1 lb. mussels, scrubbed and debearded
1 pt. cherry tomatoes, halved
Directions:
Directions:
GREMOLATA
Combine the pistachios, parsley, garlic and lemon zest in a
small bowl and set aside.

MONKFISH
Adjust an oven rack to the middle position and preheat to 275
degrees.

Heat the oil in a large ovenproof skillet over medium-high heat
until shimmering.

Add the onion, carrot, celery and salt and cook, stirring
frequently, until softened and beginning to brown, 5-6 minutes.

Add the wine and simmer until reduced by half, about 3
minutes.

Add the clam juice, Pernod, orange zest, tarragon and thyme
and bring to a boil.

Remove from the heat.

Season the fish with salt and pepper and arrange it in a single
layer in the skillet.

Cover, put in the oven and bake for 15 minutes.

Using tongs or a spatula, turn each fillet over. Bake, still
covered, for 12-15 minutes until the fish is cooked through.

Transfer the fish to a plate and cover with aluminum foil to keep
warm.

Set the skillet over medium-high heat, add mussels and
tomatoes, cover and cook until all the mussels have opened, 3
-4 minutes. (Discard any mussels that haven't opened.

Check seasoning for salt and pepper.

Divide the fillets among 6 warmed shallow bowls and ladle the
mussels, tomatoes and broth on top.

Sprinkle the gremolata over the top and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is from Rialto restaurant in Cambridge, MA.

 

 

 

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