One of the items from this weekend’s Greenmarket haul was 1 1/2 lbs. monkfish tail. Tomorrow (Monday) night’s dinner will use it in a different preparation. Or I could just make congee and call it a day.
Baked monkfish with Mediterranean citrus marinade
Sucrine salad with roasted white beets, summer squash and pickled shallots
For the monkfish:
Juice of 1 lemon
2 T. grated lemon zest
1 shallot, minced
1 T. black peppercorns, crushed
1 T. fresh thyme, chopped
kosher salt, to taste
Combine lemon juice, lemon zest, shallot, peppercorns, thyme and salt. Mix well. Score monkfish fillet on both sides. Pour marinade over monkfish and marinate for at least 3 hours. This step can be made up to one day ahead.
Preheat oven to 375 F. Place monkfish fillet in a glass baking dish and cover with foil. Bake for 15 to 20 minutes or until monkfish is cooked through. Serve.
For the salad:
1 large head sucrine (1)
White beets (2)
Summer squash, cut into matchsticks
1 shallot, minced
2 T. white wine vinegar
freshly milled pepper
3 T. sherry vinegar
3 T. extra-virgin olive oil
1 T. Dijon mustard
fresh tarragon, chopped
Preheat oven to 375 F. Place beets in a glass baking dish, along with 1/4 cup water. Cover tightly with aluminum foil and roast for 45 minutes to 1 hour or until beets are easily pierced with a fork. When cool enough to handle, peel and trim beets, then cut into 1/2″ dice. Set aside.
Combine shallots, white wine vinegar and a pinch of salt in a glass or nonreactive bowl. Stir. Cover bowl and refrigerate for 3 hours or until ready for use. Real pickled shallots take a week to pickle; this is just a quickie version.
Combine sherry vinegar, mustard, tarragon, salt, pepper and olive oil. Whisk together or until dressing is emulsified.
Tear sucrine into bite-sized pieces. Combine with beets, summer squash and pickled shallots. Drizzle 3 or 4 T. dressing onto salad. Toss to coat and serve immediately.
(1) Romaine lettuce is a good substitute.
(2) If white beets are unavailable, regular beets can be used. The cooking method is the same however. Peel should slip right off when the beets are done.