Monkfish is so meaty that you can make it into veal-like scaloppine, or treat it like pork tenderloin as is done here. Monkfish tails are sold almost always with the center cartilage removed; if yours is not, simply cut around it with a knifeΓÇöas easy as pitting a peach.
1/2 cup packed parsley, chervil, basil, or cilantro leaves
2 teaspoons coarsely chopped garlic
1 teaspoon coarse salt
Cut a few small slits in each of the monkfish tails and insert a pinch of this seasoning into them. Combine the remaining seasoning with:
1/2 cup all-purpose flour
Ground black pepper to taste
Coat the fish lightly with this mixture. Spread over the bottom of a shallow roasting pan:
1 tablespoon extra-virgin olive oil
Add the fish; roast for 5 minutes, then turn. Add:
1 cup dry white wine or fish stock or chicken stock
Cook, turning the fish in the liquid occasionally, until the fish is cooked through (completely opaque) and tender, about 20 minutes. Remove the fish and keep warm. Add to the roasting pan:
1 cup dry white wine or fish stock or chicken stock
Cook, stirring and scraping, over medium-high heat until the liquid is reduced by about half. Spoon the sauce over the monkfish. Garnish with:
Several sprigs parsley, chervil, basil, or cilantro
