Parmesan-Coated Monkfish
Serves: 4
Ingredients
- 1/2 tablespoon blended oil (canola and vegetable)
- 1 tablespoon finely chopped garlic
- 1/2 cup white wine
- 1 cup chopped clams
- 1 cup clam broth
- 1/4 pound butter, cut into 1-inch pieces
- 2 tablespoons lemon zest
- 1/4 teaspoon minced garlic
- 1/4 teaspoon minced shallots
- 1-1/2 teaspoons chopped Italian Parsley
- 1/2 teaspoon extra-virgin olive oil
- 4 6-ounce monkfish fillets
- 1 cup finely grated Parmesan cheese
- 1 cup finely grated bread crumbs
- 1 tablespoon blended oil (canola and vegetable)
- salt and pepper
- 1 cup dried porcini mushrooms
- 5 cups warm water
- 1 tablespoon blended oil (canola and vegetable)
- 1/2 cup chopped white onion
- 1-1/2 cups Arborio rice
- 1 small bay leaf
- salt and pepper
Directions
- On medium flame, heat a small saucepan with oil.
- Add garlic and cook for 1 minute.
- Add clam broth and clams. Bring to a boil and remove from heat.
- Whisk in butter, a piece at a time.
- Set aside and keep warm.
- Mix all ingredients in a bowl.
- Cut monkfish in half lengthwise. Place between two pieces of plastic wrap and pound out to about 1/4-inch thick. Set aside.
- Mix bread crumbs and Parmesan cheese in a bowl. Set aside.
- Soak porcini mushrooms in the specified warm water for 10 minutes until soft. Remove mushrooms and chop. Save water.
- On medium flame, heat a 2-quart pot with oil.
- Add chopped onion and bay leaf. Cook until onion is translucent.
- Add rice and stir until grains are coated with oil.
- Add 1/2 cup of the reserved mushroom-flavored water and stir until absorbed. Keep adding liquid 1/2 cup at a time, allowing each addition to be absorbed, until all liquid is used. Stir after each addition of water.
- Cook on medium heat for about 15 minutes.
- Remove bay leaf.
- Add chopped porcinis and season with salt and pepper.
- Remove from heat and keep warm.
- Remove from plastic wrap and season lightly with salt and pepper.
- Heat a large nonstick saute pan with 1 tablespoon of oil on medium flame until just smoking.
- Coat monkfish with Parmesan bread crumbs and lay in pan.
- Cook until golden brown on both sides.
- Put 1 cup risotto in center of each plate.
- Put monkfish on top of risotto and drizzle clam sauce all over.
- Sprinkle with gremolata and serve.
