PAN-ROASTED MONKFISH WITH
KIDNEY BEANS AND ROASTED TOMATO
Source: Chef Susan Goss, Zinfandel, Chicago

1 tablespoon olive oil
1/2 cup leeks, sliced, white part only, well-rinsed
1/2 cup medium red onion, diced
1 tablespoon garlic, minced
3/4 cup medium fennel bulb, diced
1/4 cup medium celery, diced
1/4 cup medium carrot, peeled, diced
3/4 cup medium red potatoes, unpeeled, diced
1/2 cup dry white wine
1 3/4 cups canned chopped tomatoes (with juice)
3/4 cup chicken stock
1 large bay leaf
1 sprig rosemary
2 teaspoons lemon zest, grated
3/4 cup Kidney beans, cooked, drained
1 1/4 teaspoon Kosher salt
3/4 teaspoon fresh ground black pepper
2 cups all-purpose flour
1 1/2 teaspoons sweet paprika sweet
1 tablespoon dried oregano
1 1/2 teaspoon fresh ground black pepper
16 (2-ounce) filets (about 2 pounds) monkfish
3 tablespoons olive oil
4 tablespoons flat-leaf parsley, chopped

Heat olive oil in a large saucepan. Saute leeks, onion, garlic, fennel, celery, carrots, and potatoes until they begin to soften and brown, about 5 minutes.

Add wine and reduce till almost dry.

Add canned tomatoes and their juice, chicken stock, herbs, zest, salt and pepper. Bring sauce to a boil, reduce heat and simmer sauce until vegetables are tender, approximately 20 to 25 minutes.

Stir in the Kidney beans and simmer 5 minutes more.

Combine the flour, paprika, oregano, salt and pepper in a small bowl. One by one, dredge the monkfish filets in the seasoned flour.

Heat 3 tablespoons olive oil in a large saute pan until it ripples. Carefully lay the floured monkfish pieces in the oil so they do not touch each other. You may need to do more than one batch.

Saute the monkfish over medium-high heat, adjusting the flame so the fish cooks evenly, until the coating is golden brown. Turn and cook fish on the second side. Remove to paper towel-lined baking sheet and let drain. If cooking more fish, keep this batch warm in a 250F. oven until ready to serve.

When ready to serve, ladle 2 ounces of Kidney bean sauce onto each plate and top with 2 monkfish filets. Garnish plate with a green vegetable and sprinkle with chopped parsley.

Servings: 8