Servings: 2 servings
Ingredients
- 1 lb monkfish cut into 1/2-inch thick medallions
- ½ cup flour
- 1 teaspoon dijon mustard
- Salt and ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon shallots finely minced
- 2 cloves garlic finely minced
- 2 tablespoons drained capers
- 1/2 cup chicken broth
- 2-3 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 tablespoon minced tarragon leaves
Instructions
- Cut your monkfish into 1/2 inch medallions. Remove any gray membrane from the fish. Place flour in a baggie large enough for the fish.
- Melt the butter in a small skillet. Add the shallots and garlic and cook on medium until both the butter and shallots have lightly browned and acquired a nutty aroma. Stir in capers, tarragon, lemon juice, and chicken broth until just warmed and remove from stove. Set aside.
- Place fish into baggie and shake around till fish is covered. Heat olive oil over medium heat. Add coated monkfish medallions and cook approximately 5-6 minutes on each side until golden brown.
- Briefly warm the sauce. Divide the monkfish between two plates and drizzle with sauce.
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