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Monkfish w/ Miso-Mustard Cream Sauce

Source of Recipe

My version of a recipe I have been using for a long time


Recipe Introduction

My version of the Scallop with Miso-Mustard Cream Sauce recipe that I got from nakji on eGullet.org. It is exactly the same recipe, substituting monkfish for scallops. Monkfish is very filling, so two medium fillets were more than enough for the two of us. The last two times that I’ve made either this one or the scallop version, I’ve forgotten the Parmesan cheese and didn’t miss it at all.

List of Ingredients

Six 6-ounce cleaned monkfish fillets, about 2" thick
Salt and pepper
1 clove garlic, cut in half
2 tablespoons white or medium miso paste
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon superfine sugar
Small bunch watercress, thick stems removed
2 tablespoons vegetable oil
2 tablespoons dry white wine
½ tablespoon whole grain mustard
2 tablespoons heavy cream [I used 1/2 c.]
¼ cup finely grated Parmesan cheese



Recipe

Salt and pepper the fish and rub with the cut garlic. Mix miso, mirin, soy sauce, sugar and 1 to 2 T. water - you want this to be pourable. Arrange watercress on a serving plate as a bed for monkfish.

Heat oil in a large skillet over medium-high heat. Sear monkfish on both sides until lightly browned and just cooked through, about 4 minutes per side. Remove from heat and set on a plate. Add wine to skillet, and stir, scraping up any browned bits from bottom of pan. Add the miso mixture to the pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.

Put watercress on a platter and top with the fish. Put sauce on fish and top with the cheese.

Serves 6.