|lightly fried monkfish fillets|
Lightly Fried Monkfish Fillets
About 2 Tbsp of oil
4 pieces of fresh monkfish fillets (came to 1.30 lbs)
Enough flour to dust the fillets (I used Abbit's seafood breader mix), about 1/2 cups
Rinse the monkfish fillets, let them drain. Roll each fillet in the flour and set aside.
Lightly fry the flour coated fillets in a little oil until it is cooked and golden. Use a sharp knife to pierce into the thickest part of the fillet to test for doneness.
|lemon caper sauce|
Lemon Caper Sauce
3 Tbsp of salted butter
Juice from 1 large lemon
Grated zest from the same lemon
2 1/2 Tbsp capers
About 1/2 tsp of caper brine
A small pinch of salt
1) Roll the lemon with your palm against a hard surface before juicing it. Finely grate the lemon skin and save this. Cut the lemon in half.
2) Heat a pan over medium high heat. Add butter, lemon juice, lemon zest, capers, and brine. Gently crush the capers with the back of a spatula. Season with a little salt if interested. This takes about 1-2 minutes to cook.
3) Pour the sauce over the fried monkfish fillets right before consuming.
*For this recipe I prefer to crush the capers since I think they taste better this way. However, you may keep them whole if you like.