• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, D
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Monkfish - cut 2" steaks

  2. Juice of 2 lemons

  3. 2 teaspoons 10ml Freshly-ground white pepper

  4. 8 Fresh sage leaves

  5. 2 teaspoons 10ml Kosher salt

  6. 2 tablespoons 30ml Unsalted butter

  7. 2 tablespoons 30ml Olive oil

  8. 1 1/2 cups 219g / 7.7oz Unseasoned bread crumbs - more or less

Instructions Jump to Ingredients ↑

  1. Place the steaks in a shallow dish and marinate in lemon juice and pepper for at least 1 hour, but not longer then 2 hours.

  2. Combine the sage leaves, garlic, and kosher salt in a mortar, and use a pestle to grind into a paste.

  3. Melt the butter with the olive oil in a heavy skillet over medium heat. Very slowly add the sage paste, stirring constantly.

  4. When the paste is well integrated with the oil and butter, take the monkfish steaks from the marinade (reserve the marinade) and coat them with the breadcrumbs, pressing firmly to make sure the crumbs adhere to the fish.

  5. Cook slowly over medium heat, turning once, until golden, 4 minutes on each side. Place on a warm platter.

  6. Add the marinade to the skillet and stir to incorporate with the remains of the fish. Cook for 7 to 8 minutes over low heat to thicken it slightly into a sauce. Pour over monkfish and serve immediately.

  7. This recipe yields 4 to 6 servings.


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