Recipe courtesy of Martha Stewart
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat oven to 450 degrees F.

Divide corn oil between 2 (10-inch) nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place 2 pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or, when left in the fillet for 5 seconds, is warm to your lip.

In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook for about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.

Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among 4 plates.

Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch thick slices; fan over vegetables. Serve immediately.

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