Today marks my 8-year anniversary of living in NYC!  And, because I'm dining out this evening, I decided to celebrate last night by treating myself to a kick ass, home-cooked meal.  I found a lovely recipe for "Pan Roasted Monkfish with Mushrooms & Scallions" in Food and Wine and, with a couple of tweaks, I made this dish my own.   

Ingredients

Serves 1-2

Recipe adapted from Food and Wine

• 1 tablespoon olive oil

• 4 scallions, cut in to 1-inch pieces

• 3 cloves garlic, chopped

• 10 ounces mushrooms, sliced or quartered

• 1 lb. monkfish OR halibut filet (membranes and dark meat removed), cut in to 2 even pieces

• 1/4 cup milk (I used whole milk)

• Salt and pepper, to taste

• Optional: lemon wedge

Method

1. Heat oven to 450-degrees.  In an oven-proof pot, heat the oil over moderately high heat. 

2. Add the scallions and the garlic, and sautee until scallions begin to soften - about 4 minutes. 

3. Add the mushrooms and sprinkle liberally with salt and pepper. 

4. Continue to sautee until mushrooms start to brown and soften, about 6-8 minutes.

5. Sprinkle fish filets with salt and pepper.  Place fish on top of mushroom/scallion mixture, and transfer the pot to the oven. 

6. Roast until the fish is just done, about 12-minutes for 3/4-inch thick filets.  *Note that the cook time could take up to 14 minutes.  Eye carefully. Fish should be white and firm to the touch.

7. Remove fish from the pot.  Put the pot on top of the stove.  Add milk.  Bring to a simmer and continue simmering until sauce starts to thicken and is no longer runny. 

8. The mixture should look similar to the photo, above, with no runny liquid.Serve fish atop or under the mushroom/scallion mixture.  Squeeze top with lemon wedge (optional).

Et voila! Bon appetit!

…

Until we eat again,

Lindsay, The Lunch Belle