monkfish osso buco

serves 4

we fillet most of our monkfish so call ahead to make sure we save bone-in steaks for you. 

• 4 6-8 oz monkfish steaks, bone-in
• drake’s batter mix or seasoned flour
• 1/8 c olive oil
• 3 anchovy fillets
• 1/2 c onion, coarse chop
• 1/2 c celery, coarse chop
• 1/2 c carrots, coarse chop
• 4 cloves garlic, chopped
• 1 t fresh rosemary chopped
• 1 t fresh thyme chopped
• 2 bay leaves
• 1 c fish stock- available at monahan’s
• 1 1/2 c tomatoes, in season or canned (san marzano plum), chopped
• 2 t tomato paste

gremolata – mix ingredients well in a bowl

• 3 cloves garlic, finely chopped
• 1/2 c italian parsley, finely chopped
• 1 1/2 t lemon zest
• 1 t olive oil

pre heat oven 350º. in an ovenproof heavy pan or iron skillet, heat olive oil over med-high heat; add onions, celery, carrots and anchovies. wait 2 minutes and add garlic. sauté veggies until they begin to soften, add bay leaves and herbs. stir for 1 minute, then add fish stock, tomatoes & tomato paste. reduce by about 1/2 (about 5 min), remove from heat and set aside.

heat another pan over high heat. dust monkfish steaks in drake’s or seasoned flour. when pan is hot add 2 t olive oil and when sizzling, add monkfish and brown in pan for about 2 min/side. transfer steaks to pan with sauce and pop in the oven. check for doneness after 7 minutes, steaks should be just opaque in the center. to serve, place steaks on top of sauce and sprinkle with gremolata. season with salt & pepper.