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Monkfish Piccata with Caperberries




Source of Recipe


Mario Batali


List of Ingredients




1-1/2 lbs. monkfish, bone removed and cut into 8 round medallions
kosher salt and freshly ground pepper
1 cup all-purpose flour
1/2 cup extra-virgin olive oil
3/4 cup dry white wine
pinch of turmeric
1/2 cup fresh lemon juice
4 oz. caperberries
1 lemon, peeled, pith removed and cut into segments
2 Preserved Lemon quarters, sliced paper thin
1 bunch flat-leaf parsley, finely shredded



Recipe



Season the fish medallions well with salt and pepper. Season the flour with salt and pepper and place it in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess.

In a large skillet, heat 1/4 cup of the olive oil over high heat until smoking. Working in batches if necessary to avoid overcrowding the pan, cook the fish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side. Remove the fish to a plate lined with paper towels. When all of the fish is done, keep warm.

Add the wine, turmeric, lemon juice, and caperberries to the skillet. Swirl over high heat for 2 minutes. Season the sauce with salt and pepper and add the lemon segments, preserved lemons and parsley and swirl them over high heat for 1 minute. Add the remaining 1/4 cup of olive oil and swirl again.

Transfer the fish to warmed plates. Spoon the sauce over the fish, garnish with the remaining parsley and serve immediately.

Yield: 4 servings

Preserved Lemons
Ingredients
juice of 1 lb. of lemons plus 1 lb. of lemons, scrubbed
3 cups kosher salt
tightly sealed bucket or jar

Make 2 perpendicular slices halfway down the long plane of each lemon so that it is partially quartered but still intact. Salt each lemon liberally and place in a bucket, layering salt and lemons and packing them in tightly so that each lemon is in complete contact with salt. Cover the top with salt and pour the lemon juice into the bucket.

Cover tightly and store for one month, flipping the bucket every week or so to ensure an even cure.

Yield: 1 pound